Ingredients

• 1 large shallot, minced
• 2 tablespoons Sherry vinegar or red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 1/3 cup extra-virgin olive oil
• 1/4 cup hazelnuts, toasted, skinned and chopped
• 1 hard-cooked large egg
• 2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

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Instructions

1. In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts.
2. Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain.
3. Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature.