Exécution :

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 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.

You can serve the asparagus cold.