Asparagus With Caper Sauce - cooking recipe

Ingredients

1 None hard-boiled egg, peeled, chopped
1 tbsp fresh parsley leaves, chopped
1 tbsp baby capers
1 tbsp finely chopped cornichons
3 bunches asparagus, trimmed
1/3 cup olive oil
2 tbsp red wine vinegar
2 tsp dijon mustard

Preparation

Combine hard-boiled egg, parsley, capers and cornichons in a small bowl. Set aside.
Cook asparagus in boiling, salted water for 2 mins, until just tender. Drain and keep warm.
Meanwhile, combine olive oil, vinegar and mustard in a small saucepan. Heat over medium heat for 1-2 mins, until warm. Pour over egg mixture. Season. Spoon over asparagus. Serve hot or at room temperature.