Instructions: Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup.

Pour the Sauternes reduction into a jar with the Dijon mustard, lemon juice, salt and pepper. Add the grape seed oil, cover tightly with a lid and shake vigorously to form a creamy vinaigrette.

Steam the asparagus until tender. Immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve until ready to serve.

Combine the sieved hard boiled egg with the chopped parsley to make

"mimosa".

To serve, dress the asparagus evenly with the half the vinaigrette. Place on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve and pass the remaining vinaigrette.

Yield: 4 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.