This retro side dish is one of our favorite ways to serve asparagus. Perfect for brunch, a light lunch, or as a side for dinner, this combo is a classic for good reason.
1. To make the dressing, in a small bowl, whisk together the Dijon mustard, grainy mustard, vinegar, shallot, and olive oil. Season to taste with salt and pepper.
3. While the asparagus cooks, cut the egg whites into very small dice and crumble the egg yolks with your fingers.
4. To assemble, place the asparagus on individual plates or a large platter, drizzle with the mustard dressing, and top with the chopped boiled egg. Finish with a pinch of coarse sea salt and freshly ground pepper.