Directions:

1. Bring a pot of water to a boil.
2. Meanwhile, in a blender, combine the egg yolk, mustard, cider vinegar, lemon juice and salt. Begin blending.
3. When the ingredients are well blended, and while the blender is running, add the sunflower oil in a slow, steady stream.
4. Add the chives and blend until the chlorophyll from the chives dyes the vinaigrette a pale shade of green.
5. Divide the vinaigrette evenly among 6 shooter glasses.
6. Add a pinch of salt to the boiling water.
7. Add the asparagus and boil for 3 minutes.
8. Remove asparagus from the water and place 3 spears upside down into each shooter glass. Serve.