A very classy company dish but it easy for any meal.  I can eat it as a
meal in itself.

ASPARAGUS SALAD

30 medium asparagus spears.

2 tbsp Dijon mustard, 1/2tsp salt, fresh ground peper

½ tsp sugar

3 tbsp red wine vinegar, 1/2c olive oil

2 tbsp minced parsley, 1 tbsp minced shallot

2 large heads Bibb lettuce, 1 hard boiled egg

minced parsley for garnish

Prepare and cook asparagus, drain and pat dry on paper towel.

Dressing:

Combine mustard, salt, pepper, sugar & vinegar. Add olive oil in a steady
stream, whisking until well combined. Pour dressing in a bowl, add parsley,
shallot and asparagus and toss.

Arrange lettuce on plates, asparagus on top. Sprinkle with egg yolk and
minced parsley.