Asparagus Vinaigrette

The only time I serve asparagus is when it is in season in New York- April, May, and June. Then I have it every way, shape, and form imaginable. This particular vinaigrette is particularly good over cooked artichokes.

I always peel my asparagus, to a point half an inch below the tip, before cooking, as it tastes sweeter and cooks more quickly. I cook it al dente, leaving it somewhat crunchy.

You may cook the asparagus and make the vinaigrette sauce earlier in the day, but do not combine the two until just before serving time.

2 pounds asparagus, he tough ends cut of, peeled and washed
12 cup vegetable oil
2 tablespoons olive or hazelnut oil
3 tablespoons olive or hazelnut oil
3 tablespoons cider vinegar
1 tablespoons Dijon or Pommery mustard
2 hard-boiled eggs, put through a course strainer or finely chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped pimiento

Steam the asparagus until it is tender but still crisp.

Put the oils, vinegar, honey and mustard in a blender and blend well. Pour into a bowl and add eggs, parsley and pimiento and combine well with a fork. Pour dressing over cooked and cooled asparagus.