Asparagus With Horseradish Vinaigrette

• Sea salt
• 1 1/2 pounds very thin asparagus
• 2 tablespoons freshly grated horseradish
• 1 shallot, finely chopped
• 1/4 cup Champagne vinegar
• Freshly ground black pepper
• 1 cup vegetable or canola oil
• 2 tablespoons mixed fresh herbs, roughly chopped
• 1 hard-boiled egg, finely chopped

1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook until just tender.
3. Plunge into a bowl of ice water.
4. Drain.
5. In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper.
6. Whisk in the oil.
7. Taste and adjust seasoning.
8. Divide asparagus among 4 dishes and dress with horseradish vinaigrette.
9. Sprinkle the herbs and chopped egg over asparagus.

salt, thin, freshly grated horseradish, shallot, vinegar, freshly ground black pepper, vegetable, herbs, egg

Taken from cooking.nytimes.com/recipes/8526 (may not work)