2 Hard boiled eggs ( 1/2 egg per serving)
1 lb green asparagus
2 tbls white wine vinegar (preferably tarragon)
2 tsp whole grain mustard
1 tsp Dijon mustard
1/3 cup safflower or grapeseed oil
1 small shallot thinly sliced into rimgs
3 tsp coarsely chopped fresh tarragon
1 cup baby arugala
Cut asparagus on a sharp diagonal into 1/4 inch thick slices, leaving tips whole.
Arrange asparagus on steamer rack and steam until just tender , 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 2 teaspoons tarragon and salt and pepper to taste.
Toss asparagus and arugula with half of vinaigrette and mound on 4 plates. Add the egg to each plate artistically. Drizzle with remaining dressing and sprinkle with remaining tarragon.
Bon Appetite !