Warm Asparagus Salad on Arugula with Walnut Vinaigrette

Ingredients
1 large shallot, finely diced
1 ½ tablespoons champagne vinegar or white wine vinegar
Salt
3 ½ tablespoons roasted walnut oil
1 pound thin asparagus trimmed
3-4 handfuls arugula, stems discarded, leaves torn into small pieces
1 hard cooked egg

Directions
Combine the shallot, vinegar, and 1/8 teaspoon salt in a small bowl.  Let stand for 15 minutes to dissolve the salt, then whisk in the oil.  Simmer the asparagus in boiling salted water until tender; then drain and remove to a clean towel.  Dress the arugula with 1 tablespoon of the vinaigrette and set it on a platter.  Lay the warm asparagus directly on top and spoon the remaining dressing over the top.  Finely chop the egg white, scatter it over the top, followed by the yolk, rubbed through a sieve.  Serve at once.

Serves:  2-4

Recipe by:  Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.