Warm Asparagus with Vinaigrette

I adapted this recipe from one I found in The Washington Post years ago. Steamed asparagus is quick and easy and the vinaigrette adds the perfect flavor. Check out some great asparagus tips from Lindsey at Cafe Johnsonia. (Her timing was perfect.)

Warm Asparagus with Vinaigrette

2 pounds asparagus

slightly less than 1/2 cup extra-virgin olive oil

1 tablespoon Dijon-style mustard

1/4 cup red wine vinegar

1/4 teaspoon salt

Black pepper to taste

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

2 shallots, chopped

1 egg, hard-cooked and chopped

Steam the asparagus just until tender. Rinse quickly with cold water to set the color and stop the cooking process.

While the asparagus is cooking, in a small bowl, drizzle oil slowly into mustard, beating constantly until mixture begins to blend. Slowly add vinegar to mixture, beating constantly. Finish with salt, pepper, thyme and rosemary. Drizzle dressing over warm asparagus and top with shallots, egg, and more freshly ground pepper.

Julie's Notes: I use 2 lbs of asparagus to serve my family of six, but they always want more.