Asparagus w Horseradish Vinaigrette Serves 4

Cook asparagus in salted boiling water just until tender (5 min). Plunge into a bowl of ice water. Drain. In a small bowl, whisk together horseradish, shallot, vinegar and s&p. Whisk in the oil. Divide asparagus among 4 plates and dress w vinaigrette. Sprinkle herbs and chopped egg over.

Asparagus 1.5 lb very thin
Horseradish 2 T
Shallot 1 finely chopped
Vinegar 0.25 c Champagne
Olive Oil 1 c
Herbs 2 T fresh, chopped
Egg 1 hard-boiled, finely chopped