1/4 c. oil
3/4 c. mayonnaise (12 tbsp)
1/4 c. red wine vinegar
1/2 tsp. salt
1 tbsp. paprika
1 tbsp. dry mustard
1/2 clove garlic, crushed
1 lb. fresh asparagus
1 hard-boiled egg

Steam asparagus until slightly tender, 6 to 8 minutes. Drain. Blend ingredients until smooth. Pour over asparagus. Grate egg over dressing. Refrigerate 4 to 5 hours before serving.