Serves: 8
Total Calories: 230

3 1/2 pounds fresh asparagus trimmed and cleaned, or 3 packages (8 or 9 oz. each) frozen spears
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons parsley finely chopped fresh
3 tablespoons chives finely chopped or green onions
4 teaspoons Dijon style mustard
1 teaspoon tarragon dried, crushed
1 teaspoon basil dried basil leaves, crushed
salt and freshly ground pepper
2 eggs hard-cooked, finely chopped

Cook asparagus until crisp-tender drain. Place in a 1 1/2 -quart shallow baking dish.

Place oil, vinegar, parsley, chives or green onions, mustard, tarragon, basil and salt and pepper in a blender container cover and blend until uniform. Pour over asparagus and let marinate for 1 hour.

At serving time, drain asparagus, reserving marinade. Place asparagus on a serving platter. Sprinkle with egg and serve marinade separately.

Nutritional Facts:

Serves: 8
Total Calories: 230
Calories from Fat: 187

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