Execution :

Realaisation of ASPARAGUS VINAIGRETTE :

ASPARAGUS
Cut the asparagus and put them in a steamer.
They are ready when they become soft.

VINAIGRETTE
In a boil, put
- 2 table spoon of French mustard
- 5 table spoon of balsamic vinegar
- 10 table spoon of olive oil
- salt and pepper
If you prefere it milder, reduce both the quantity of mustard and vinegar.
Mix until it blends and becomes dark.
Cut 3 hard-boiled eggs in small pieces and add them to the vinaigrette.

Poor the vinaigrette on the aspargus.
You can serve the asparagus cold.