Instructions: Wash asparagus, remove woody ends and peel remaining stalk. Blanch in boiling salted water for 15-30 seconds, drain and immerse in ice water to stop cooking. Set aside. Peel and separate boiled eggs.

Grate yolk into bowl and whisk in all other ingredients, using only enough vinegar to make a pourable sauce. Dice egg white. Warm asparagus in hot water, drain and serve 6 spears per plate as appetizer. Cover with sauce and diced egg white.

Yield: 4 servings

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