Asparagus in Egg-Vinaigrette Sauce served with Grilled Saibling Fillet

Asparagus is in season at present and I will include it in our menu at least twice or three times a week.  For today's dinner, I prepared an egg vinaigrette to accompany the steamed white asparagus and grilled fish fillet.

Ingredients:
1 kg white asparagus, to be peeled and ends trimmed

Vinaigrette Ingredients:
4  hard-boiled eggs
2 tbsps chopped flat parsley
2 tbsps olive oil
1 tbsp white wine vinegar or plain vinegar
1 tsp mustard
3 tbsp white wine or plain water
salt & pepper to taste

Method:
Separate egg whites from egg yolks.  Chop egg whites finely and leave aside.  In a bowl, mash egg yolks with a fork.  Add olive oil, vinegar, mustard and wine.  Mix thoroughly and then, add chopped parsley.  Season with salt and pepper to taste.

Steam asparagus for about 11 minutes or until done to your liking.  Serve asparagus with Egg-Vinaigrette.

To prepare the fish fillets:  Season with salt and pepper.  Place fish fillets under grill for about 10 minutes or until golden brown and crispy.