1 lg. head Boston lettuce
1 lb. fresh asparagus spears, steamed and chilled
1 lg. hard-cooked egg, sliced
2 thin slices red onion, separated into rings
Crumbled Blue cheese

VINAIGRETTE:

3 tbsp. safflower oil
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper

Make a bed of lettuce leaves over salad plates and arrange the asparagus spears on the lettuce. Top with the egg slices and about six rings of red onion. In a jar, combine the vinaigrette ingredients and shake well. Pour over the salad and sprinkle with crumbled blue cheese.