Asparagus vinaigrette

• 2 lbs asparagus
• 2 to 3 tbsp dill pickle pieces
• 1 cup olive oil
• ½ cup vinegar
• salt and pepper to taste
• pinch dry mustard or paprika
• 2 to 3 tbsp chives

Steam asparagus until the color changes and just tender. Chop pickle pieces finely. Combine with remaining ingredients. Chill. Serve sauce over chilled asparagus. Makes 6-8 serves.