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Asparagus with Mustard-Herb Vinaigrette
Ingredients
  • 1 tablespoon sherry or red wine vinegar
  • 1 ½ teaspoon Dijon mustard
  • 4 tablespoons extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • 1 pound (about 1 bunch) asparagus
  • 2 hard-boiled eggs, finely chopped or grated
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
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