1 pkg. frozen asparagus spears
2 hard cooked eggs, sliced
1 tbsp. vinegar
1 tsp. grated onion
1 tsp. prepared mustard

Cook asparagus according to package directions; drain. Chill thoroughly. Place asparagus on salad plates; arrange egg slices over asparagus. Combine remaining ingredients. Sprinkle over asparagus. Yield; 4 servings.