Steamed Asparagus with French Vinaigrette

1 pound fresh asparagus
1 large hard-cooked egg

French Vinaigrette:
1 cup olive oil
1/3 cup ketchup
¼ cup sugar
½ cup white vinegar
1 Tablespoon lemon juice
1 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. paprika
1 Tablespoon onion salt
1 tsp. salt
1 tsp. fresh ground black pepper

Steam or blanch asparagus to desired tenderness. Combine all ingredients for the vinaigrette and shake well. Refrigerate for a few hours before serving. Place asparagus on plate. Drizzle with the French Vinaigrette then push the hard-cooked egg through a fine sieve over the asparagus.

Lisa’s Notes: I prefer my asparagus with a little crunch and bright green. Place asparagus in a microwave dish with a ¼ cup water and cook for 3-4 minutes until desired doneness. Then run under cold water to stop the cooking process.