Roasted Asparagus Goldenrod

Preheat oven to 400 degrees F.

Lay the asparagus spears in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with salt and pepper, to taste. Rub over the asparagus so that they are evenly distributed.

Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork.

To make the vinaigrette, put the vinegar, shallot, mustard, hot sauce and olive oil in a screw top jar with a lid and shake well to mix. Season with salt and freshly ground black pepper to taste.

Separate the egg yolks from the whites and grate each, separately, on the coarse setting of a cheese grater. Arrange the asparagus on a platter and drizzle with the vinaigrette.

Decoratively arrange the egg whites and yolks on the asparagus.