1# Asparagus
1 medium shallot, minced
2 cloves garlic, crushed
¾ teas.  Kosher salt
1 Tbs.  Sisters Original mustard
Juice of 1 lemon (approx. 3 Tbs.)
½ cup olive or vegetable oil
3 Tbs. red wine or Balsamic vinegar
½ teas. Freshly ground black pepper
1 boiled egg -  separate white and yolk, finely chop

Blanch asparagus 4-5 minutes.  Combine rest of ingredients except egg.  Put asparagus in shallow pan, pour vinaigrette over stalks and cool.  Arrange on plate.  Garnish with egg.

Also garnish with shrimp or roasted and chopped hazelnuts.