MUSTARD VINAIGRETTE:

2 tbsp. Dijon style mustard
1 tsp. salt
Freshly ground pepper to taste
1/2 c. olive oil
2 to 2 1/2 tbsp. red wine vinegar

Mix in blender and set aside.

2 oz. grated Mozzarella cheese
2 lbs. fresh asparagus, cooked
2 heads red tipped leaf lettuce, cleaned and chilled
2 eggs, hardcooked, sieved
1 tbsp. minced green onion
2 tbsp. minced fresh parsley

Cut 2 inches from tips of cooked asparagus; set aside. Cut remainign asparagus into 1 inch pieces; set aside. Tear chilled lettuce into bite size pieces. Toss together lettuce, 1 inch pieces of asparagus, green onions and parsley. Pour 1/3 dressing over asparagus tips and let marinate 30 minutes. Just before serving, toss lettuce mixture with tips and remainder of dressing. Sprinkle servings with cheese and egg. 6 to 8 servings.