Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh the asparagus 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 prepared vinaigrette over the asparagus, allowing a little to puddle on either side. Garnish with the egg white and yolk.
Makes 2 servings.
Sherry Vinaigrette Asparagus Recipe: https://whatscookingamerica.net/sherryvinaigretteasparagus.htm