2 lbs asparagus, cut into 4-inch lengths
1/2 cup olive oil
2 Tbsp wine vinegar
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped parsley
2 hard-cooked egg yolks, sieved
1 Tbsp capers
Early in the day, cook the asparagus until barely tender. Cool. Place it in a shallow dish. Combine the oil, vinegar, salt, pepper and parsley and pour mixture over the asparagus. Chill in refrigerator.
Just before serving, place asparagus on a bed of chicory. Sprinkle the cut ends with the egg yolks and top with the capers. Garnish with olives.
*The New York Times Cookbook