Put the salt, sugar, mustard and paprika into a bowl and stir to combine. Add the vinegar, olive oil, Tabasco and garlic, mixing well.
Lightly griddle the asparagus on a hot dry griddle pan for a few minutes, turning it a couple of times. Let it cool, then place it in a shallow dish with the tomatoes, olives and mushrooms and pour over the vinaigrette dressing. Cover, and set aside in the fridge to marinate for about an hour.
When you are ready to serve, remove the vegetables from the fridge, drain, and serve chilled, garnished with the hard-boiled egg.
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