Using a sharp knife, cut off the tough ends of
the asparagus. Pare the stalks to within about 2 " of the tips.
Fill a large frying pan or saute pan with just enough water to cover
the asparagus once it is added. Bring to a boil. Add the asparagus,
overlapping them as little as possible, and cook, uncovered, over
high heat until tender but still quite firm, 3-4 minutes ( the amount
of time depends on the thickness of the stalks). Drain well and transfer
to a serving plate.
In a small bowl, whisk together the olive oil, shallots, vinegar
and mustard. Season to taste with salt and pepper and add the parsley.
Spoon the dressing over the warm asparagus. To garnish, using a wooden
spoon force the egg yolks through a fine-mesh sieve held over the
asparagus.
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