Composed Salad with Asparagus 

Total time: 20 minutes
   A Composed Salad is one that is arranged, artfully, on a plate rather than tossed.  You can use any ingredients you like.... Have fun with it.

 Ingredients:

• lettuce, enough for 2 small salads
• 4oz (120gr) asparagus
• 1 egg, hard cooked
• 1 tomato
• 2 slices Prosciutto
• a few olives
• 2 tbs Parmesan
• 1 tbs fresh, snipped chives
• 1 tbs fresh, snipped basil
• Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 tsp lemon juice
• 2 tsp tarragon white wine vinegar
• 3 tbs salad olive oil

 Instructions:

• Hard cook egg.
• Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk.
• Cut asparagus in 1 1/2 inch (4 cm) lengths. 
• Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white.
•  Drain and immediately rinse with cold water. 
• Slice tomato.
• Prepare lettuce; rinse well and spin dry. 
• Peel and quarter egg when done. 
• lice Prosciutto into strips. 
• Shave or grate Parmesan. 
• Snip herbs.
• In a small bowl whisk mustard, lemon and vinegar. 
• Slowly drizzle in olive oil, whisking constantly.
• To finish:  
• Arrange lettuce on plate. 
• Artfully arrange asparagus, egg, tomato and Prosciutto.  Sprinkle with cheese and herbs. 
• Drizzle each salad with half the vinaigrette and serve.