Asparagus with Mustard Vinaigrette

This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch. I make this dish when asparagus is in season.

Serves 4
1 tablespoon sherry or red wine vinegar
1 1/2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
sea salt, to taste
freshly ground pepper, to taste
1 pound (1 bunch) asparagus
2 hard-boiled eggs, finely chopped or grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Whisk vinegar and mustard together in a small bowl. Gradually whisk in olive oil, followed by the shallot. Taste and adjust seasoning with salt and pepper and set aside.
Snap the tough ends off the asparagus. Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain asparagus thoroughly and transfer to a serving platter. Whisk the vinaigrette to recombine it and drizzle over the asparagus. Sprinkle with chopped eggs, chives and parsley. Serve at once.

Nutrition Info
Per serving (About 4.5oz/119g-wt.): 60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 5g protein, 6g total carbohydrate (2g dietary fiber, 2g sugar), 110mg cholesterol, 160mg sodium

There's Always Room for Soup

For a quick, healthy lunch accompaniment to your sandwich, try Hain's Imagine Soups. If you're unfamiliar with the Hain's name, the company owns Celestial Seasonings. The soups are boxed, not canned, and are ready to eat. They are available in Creamy Broccoli, Creamy Sweet Corn, Creamy Butternut Squash, Creamy Portobello Mushroom, Creamy Potato Leek, Creamy Tomato, Organic Vegetable Broth and Organic Free Range Chicken Broth.

To make a heartier soup (and to give my teeth something to do), I add fresh broccoli to the Cream of Broccoli and a matching fresh vegetable to whatever soup flavor I choose. Try adding cauliflower to the tomato soup with a little dill or small white onions to the potato leek. There are many other recipes on their website: http://www.imaginefoods.com.