in a Walnut Vinaigrette

Ingredients

• 3 to 4 pounds asparagus, trimmed
• Walnut Vinaigrette
• 3 hard-cooked eggs, chopped
• 1 bunch chervil, leaves snipped with scissors

Instructions

1. Steam the asparagus over simmering water for 2 minutes, or until tender but crisp and bright green in color. Alternatively, the asparagus can be dropped into boiling water and simmered for 2 minutes. Immediately transfer the asparagus to a large bowl of ice water to stop the cooking. Drain.

2. Arrange the asparagus decoratively on a large platter. Drizzle with the Walnut Vinaigrette, then sprinkle the asparagus with the chopped egg and the chervil.