Check out How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

12 ounces thin asparagus, washed and trimmed
1/2 teaspoon soy sauce
1 1/2 teaspoons sherry vinegar
1/2 teaspoon white wine vinegar
Coarse coarse salt or sea salt to taste
2 to 3 drops sesame seed oil
1/4 cup extra-virgin olive oil
1 hard-cooked egg

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.

In a bowl or jar, whisk together soy sauce, sherry vinegar, white wine vinegar, coarse salt, sesame oil. Whisk in olive oil.

Separate the egg yolk from the white. In a bowl, crush to yolk with a folk. Finely chop the egg white with a knife.

Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.

Makes 2 servings.