Prep the Asparagus: Snap or cut off the very tough, woody bottoms of the asparagus spears.

Using a sharp paring knife, carefully peel the fibrous outer layer from the bottom half of each stalk. 2.

Cook the Asparagus: Bring about 1 inch of water to a boil in a large skillet. Lay the prepared asparagus in the skillet in a single layer, cover, and cook for 4-5 minutes, or until tender-crisp. They should be bright green and easily pierced with a fork.

Drain thoroughly and arrange on a serving platter. 3. Make the Vinaigrette: While the asparagus cooks, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified. 4. Dress and Chill: Pour the vinaigrette over the warm asparagus on the platter.

Let it cool, then refrigerate, uncovered, until chilled. 5.

Garnish and Serve: Just before serving, gently roll the asparagus spears to ensure they are fully coated in the dressing.

Sprinkle the minced egg yolk over the middle of the spears in a decorative strip.

Serve cool or at room temperature for the best flavor.

Don't overcook the asparagus! It should be tender-crisp, not mushy. It will continue to cook slightly from residual heat as it cools.