20 spears asparagus, trimmed (and pared, if necessary)
Salt

To prepare: Cut asparagus spears into 1 1/2-inch lengths. Parboil in lightly salted water. Remove while still crisp and rinse in cold water to improve color.

2 tsp. powdered mustard
2 tsp. water
1 egg yolk
1 tsp. dark soy sauce

Prepare the mustard in a large mixing bowl. Beat in the egg and milk well. Add the soy sauce and mix.

Put the asparagus in the large mixing bowl with the dressing; toss.