INGREDIENTS
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1 1/2 lb medium asparagus, trimmed
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1 tablespoon Sherry vinegar
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2 teaspoons minced shallot
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1/4 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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3 tablespoons extra-virgin olive oil
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1 1/2 teaspoons finely chopped fresh tarragon
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1 large egg, hard-boiled