Asparagus with Hazelnut Vinaigrette

• 1 large shallot, minced
• 2 tablespoons Sherry vinegar or red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar
• 1/3 cup extra-virgin olive oil
• 1/4 cup hazelnuts, toasted, skinned and chopped
• 1 hard-cooked large egg
• 2 pounds asparagus, trimmed and lower 2 inches of stalks peeled

1. In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste.
2. Add oil in a stream, whisking, and whisk until emulsified.
3. Whisk in hazelnuts.
4. Finely chop egg.
5. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes.
6. Transfer asparagus with tongs to a colander and drain.
7. Transfer asparagus to a serving dish.
8. Spoon vinaigrette over asparagus and sprinkle with egg.
9. Serve asparagus warm or at room temperature.

shallot, sherry vinegar, mustard, sugar, extravirgin olive oil, hazelnuts, egg, lower

Taken from www.epicurious.com/recipes/food/views/asparagus-with-hazelnut-vinaigrette-10226 (may not work)