16-20 med. thick asparagus spears

VINAIGRETTE:

1 head cooked egg
1/2 c. salad oil
2 tbsp. tarragon vinegar
1 tsp. lemon juice
1 tsp. drained capers, chopped
1 tsp. Dijon mustard
1/2 tsp. sugar
Tabasco to taste
1 tbsp. minced parsley
Salt and pepper to taste

Peel, trim and cook asparagus until just crisp tender. Cool and drain well. Place in a bowl the mashed egg yolk and all other sauce ingredients, except egg white. Beat until well blended. Arrange asparagus spears on serving plates. Spoon the sauce over the tips and sprinkle with egg whites. Serves 4.