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Ingredients

•     For Vinaigrette
• 1 lrg Shallot, chopped
• 2 Tbsp. Sherry vinegar or possibly red-wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 tsp Sugar
• 1/3 c. Extra-virgin extra virgin olive oil
• 1/4 c. Hazelnuts, toasted, skinned and minced
• 1 x Hard-cooked large egg
• 2 lb Asparagus, trimmed and lower 2 inches of stalks peeled

Description

Make Vinaigrette:In A Bowl Whisk Together Shallot, Vinegar, Mustard, Sugar And Salt And Pepper To Taste. Add In Oil In A Stream, Whisking, And Whisk Till Emulsified. Whisk In…

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