2 large hard-cooked eggs, shelled
1/4 cup chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon minced parsley
2 pounds asparagus, stem ends trimmed and peeled
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
6 tablespoons grapeseed or peanut oil
Freshly ground white pepper to taste
Bring a large pot of water to a rolling boil. Prepare a large bowl
of ice water, and set aside.
Rub eggs through a coarse sieve into a mixing bowl. Add chives,
dill and parsley, and toss with a fork to distribute evenly. Season
with salt to taste. Set aside.
Working in batches, add asparagus to boiling water, and blanch 2
to 3 minutes, until tender but crisp. Using tongs, transfer to ice
water to chill, then drain well. Pat completely dry, and transfer
to a clean dry bowl.
In a small bowl, whisk together mustard and lemon juice, then whisk
in oil. Season with salt and pepper to taste. Pour over asparagus,
and toss to coat. Lift asparagus out of dressing, and arrange on
platter, all tips facing in the same direction. Spoon egg mixture
over stem ends. Serve remaining dressing on the side.