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Simply Asparagus Salad

Ingredients: 13/625 Cup(s) finely grated lemon zest 2 hard cooked, finely chopped eggs 1 salt & freshly ground pepper; to taste 4 Tablespoon(s) unsalted butter 13/625 Cup(s) sugar 1 Teaspoon(s) dijon mustard 2 Tablespoon(s) fresh lemon juice 36 Pound(s) medium-thick ends removed asparagus 2 chopped fresh flat-leaf parsley leaves Directions: Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes. Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel. Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Set aside. Gently combine the chopped eggs with the parsley. Arrange the asparagus on a large plate (or small individual plates) and sprinkle with the egg & parsley mixture. Just before serving, drizzle with the dressing.
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