Preheat oven to 350-degrees.
Rinse the asparagus and break off the tough ends. Blot with a paper towel and it out in a single layer on a baking pan. Drizzle with olive oil and season with salt and pepper. Roast asparagus for about 10 minutes or until asparagus is tender and slightly wrinkled.
Mix the mustard, sherry, vinegar and salt and pepper with a whisk. Add olive oil and emulsify (this should be nice and thick).
To serve the salad slice or grate the eggs and serve on top of asparagus drizzled with the Dijon dressing.
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