Asparagus With Sauce Alsacienne

• 1 pound asparagus
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1 tablespoon red-wine vinegar
• 1 cup vegetable oil
• 1 1/2 tablespoons finely chopped shallots
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh basil or tarragon

1. Trim the ends off the asparagus and place in a pot of boiling salted water.
2. Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp.
3. Drain and rinse them under cold running water until cool.
4. Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
5. Place the eggs on a spoon and lower into a small saucepan of boiling water.
6. Boil the eggs for 3 minutes (3 1/2 if they are chilled).
7. Rinse under cold running water until cool enough to handle.
8. Hit each egg with a knife at ''the equator'' and pull the halves apart.
9. With a spoon, pull out the yolks into a medium-size bowl.
10. Set aside the whites, in their shells, to finish cooking.
11. Whisk the yolks until they are thick and sticky.
12. Whisk in the mustard, salt and vinegar.
13. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream.
14. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt.
15. Sieve or finely chop the egg whites and fold them in, if desired.
16. If sauce is too thick for dipping, thin with a little vinegar.

asparagus, eggs, mustard, salt, redwine vinegar, vegetable oil, shallots, fresh parsley, fresh basil

Taken from cooking.nytimes.com/recipes/5560 (may not work)