ASPARAGUS SALAD

1 egg yolk
¼ C. sour cream
2 T. tarragon vinegar
½ t. dry mustard
1/2 t. salt
3-4 drops of hot pepper sauce
1/2 t. sugar
2 t. minced fresh parsley
½ C. vegetable oil

In blender, combine all ingredients except the oil for 30 seconds. Then add oil very gradually at high speed until mixture is thick. Chill. Prepare desire amount of asparagus as you would to use as a hot vegetable. Drain liquid and chill. Arrange attractively on a platter and pour dressing over top.