Chilled Asparagus With Rosemary And Lemon Vinaigrette

Directions

1. Combine the lemon juice, rosemary, garlic and egg. Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce. Season with salt and pepper to taste.
2. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or possibly till tender but still bright green. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Blanch zest for 3 min.
3. Drain asparagus again and pat dry. Arrange 6 spears on each plate and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.