1 lb. asparagus
1/2 c. water
2 tbsp. Beau Monde seasoning
1/2 tsp. pepper
1/8 tsp. garlic powder
1/4 tsp. mild mustard
2 tbsp. tarragon white wine vinegar
5 tbsp. olive oil
1 tbsp. sour cream
1 hard cooked egg, finely chopped
1 tsp. parsley

Trim and wash asparagus and scrape off scales. Cook until barely tender. Meanwhile, combine in a bowl, 1 teaspoon Beau Monde, garlic powder, mustard, vinegar, olive oil, and sour cream. Beat well to combine thoroughly. Stir in finely chopped hard-cooked egg and parsley. Drain asparagus and cover with sauce. Heat thoroughly and serve at once. Or chill asparagus and sauce and serve cold. Makes 4 servings.