An easy and delicious way to make fresh asparagus.
Course Side Dish, Vegetable
Cuisine All-American
Keyword asparagus, hard-boiled egg, vinaigrette
Prep Time 20 minutesminutes
Servings 6
Author Lynn / Turnips 2 Tangerines
Ingredients
1/3cupextra-virgin olive oil
3tablespoonsred wine vinegar
1 1/2tablespoonsfinely chopped fresh tarragon
1 1/2teaspoonsDijon mustard
1/4teaspoonblack pepper
1/8teaspoongranulated sugar
1small shallot, finely chopped
3tablespoonsplus 3/4 tsp. kosher salt, divided
10cupswater
2boiled and peeled eggs, grated
Instructions
Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.