Asparagus Fans With Mustard Sauce

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Jacqus pepin

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Steps

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Lower the eggs into enough boiling water to cover them and cook at a very gentle boil for 10 minutes.

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Drain off the water and shake the pan to crack the eggshells.

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Add ice to the pan and set aside for at least 15 minutes to cool completely.

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Shell the eggs and place them , one at a time , in an egg slicer , cut through them , then rotate them 45 degrees in the slicer and cut through them again to create strips.

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Alternatively , chop the eggs with a sharp knife.

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Set aside.

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Peel the lower third of the asparagus spears with a vegetable peeler.

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Bring 3 cups salted water to a boil in a large skillet.

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Add the asparagus , cover partially , and bring back to a boil over high heat.

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Boil over high heat for 4 to 5 minutes , until the spears are tender but still firm.

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Using a slotted spatula , remove the asparagus from the water and put it on a platter.

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For the sauce: mix all the ingredients together in a small bowl.

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At serving time , arrange the asparagus spears on a platter , positio.

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Ingredients

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eggs, green asparagus, salt, fresh chives, mayonnaise, dijon mustard, water, red wine vinegar, fresh ground black pepper