Asparagus with Mustard Vinaigrette

Ingredients:

• 1 1/2 lbs of asparagus
• 4 local eggs
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon mayonnaise (look for a brand low in sugar!)
• 2 tablespoons olive oil
• salt and pepper to taste

Directions:

1. Place eggs in a medium saucepan. Add enough cold water to cover eggs by one inch. Carefully add the eggs and simmer for about 9 minutes. Drain. Add cold water to cover. When eggs are cool enough to handle, shell, and set aside.
2. In a small bowl, whisk together shallot, vinegar, mustard, and mayonnaise. Slowly whisk in olive oil and set aside.
3. Snap off and discard the bottom one inch of each asparagus. If using thick asparagus, peel about the bottom two inches.
4. Add about one cup of water to a large skillet. Add about one teaspoon salt, cover, and bring to a boil. Add asparagus and cook until asparagus can be easily pierced with a knife, about 3 to 5 minutes. Drain.
5. Coat warm asparagus with vinaigrette. Cut eggs into fourths. Serve with the asparagus.