Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup. Pour the Sauternes reduction into a jar with the Dijon mustard, lemon juice, salt and pepper. Add the grape seed oil, cover tightly with a lid and shake vigorously to form a creamy vinaigrette. Steam the asparagus until tender. Immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve until ready to serve. Combine the sieved hard boiled egg with the chopped parsley to make "mimosa". To serve, dress the asparagus evenly with the half the vinaigrette. Place on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve and pass the remaining vinaigrette. Yield: 4 servings Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267 Posted to MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996 08:49:38 -0500 From: Meg Antczak