Chilled Asparagus

It's time for me to figure out how to take photos in a dark kitchen, because I really want to share this asparagus recipe with you, but the photo is not the most attractive.

The asparagus tasted delicious, however. It's Larry's favorite way of eating it. And it's very simple to make. Cooked asparagus, chilled, tossed in a vinaigrette, then served with chopped hard boiled egg on top. A half pound of asparagus disappears quickly when served like this.

Chilled Asparagus
1/2 lb asparagus
1 egg
2 tbsp canola oil
1 tbsp red wine vinegar
1/2 tsp dry mustard or 1 tsp regular mustard
1 small clove garlic, peeled and minced
salt and pepper

Cut the tough stems off the bottom of the asparagus and rinse it well in cold water. Bring water to a boil in a pot wide enough for the asparagus to lie in, add the asparagus, cover and simmer for 5 minutes until crisp-tender. Drain the asparagus and put it in the fridge to chill.

Pierce a small hole in the egg with a safety pin and gently add it to a pot of boiling salted water. Cook 10 minutes. Drain and cover with cold water. Let sit until cool enough to handle, then peel and chop. Set aside.

Whisk together the oil, vinegar, mustard and garlic. Add a sprinkle of salt and a few grinds of pepper. Set aside.

When ready to serve, toss the asparagus in the vinaigrette and put on a plate. Sprinkle the egg over top, and serve.

Serves 2