Food Like That: Recipes your mouth will like

Trim the asparagus spears and simmer in a little water until tender. Drain the water and put the asparagus in the fridge to chill.

"Sieve" the hard cooked egg. You may have an egg slicer that can do the trick: cut it in one direction, then turn it around and cut it in the other direction to come up with small chopped pieces of hard cooked egg.

Take half the sieved egg and combine with the mustard, green onions, and salt and pepper. Pour the vinegar and olive oil in slowly, stirring to combine.

Take six plates and put a piece of leaf lettuce on each one. Put some asparagus spears on each plate, and spoon sauce over top.

Sprinkle with the fresh parsley and the remaining egg.