Asparagus and Avocado Salad

Total time: 15 minutes
   This is a small, light 'spring' salad; just enough to relax with a glass of wine before the main course.

 Ingredients:

• 1 egg
• 8oz (240gr) asparagus, green or white
• 1/2 avocado 
• Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 tsp fresh tarragon or 1/2 tsp dry
• 1 1/2 tbs white Balsamic vinegar
• 3 tbs good, salad olive oil

 Instructions:

• Hard boil egg
• Snap off ends of asparagus.  Roll cut asparagus in 1 inch (2.5 cm) lengths. 
• Fill medium saucepan half full of water and bring to a boil over high heat.  When boiling drop in asparagus and parboil for 2 minutes. 
• Drain and immediately rinse with cold water. 
• Spread them on paper towels and pat dry. 
• Put the dried asparagus in a bowl, add the vinaigrette and toss lightly to combine. 
• Let marinate for at least 15 minutes. 
• To Serve
• Peel egg and cut into quarters. 
• Remove avocado from shell. 
• Cut into cubes and add to asparagus and toss lightly. 
• Divide and put on 2 small plates. 
• Garnish with egg quarters and serve.
• Vinaigrette:
• Combine all ingredients and whisk well to combine.