1 - 1/2 pounds of fresh asparagus spears 2 hard cooked eggs, chopped 3/4 cup of olive oil 1/4 cup of vinegar 2 tablespoons of Dijon mustard 2 tablespoons of minced shallots 2 tablespoons of chopped fresh parsley 1 tablespoon of fresh chives 1 1/2 teaspoon of chopped fresh tarragon or 1/2 teaspoon of dried tarragon leaves
Snap off tough ends of asparagus. Remove the scales with either a knife or a vegetable peeler. Cook asparagus in boiling salted water for 8 minutes or until crisp tender, drain. Arrange asparagus in a serving dish, chill. Combine the remaining ingredients, mix well, and pour over asparagus. Yield 4 - 6 servings.
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