More Great Recipes: Side Dish | Vegetable

ASPARAGUS WITH MUSTARD VINAGRETTE


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 tablespoon sherry or red wine vinegar
11/2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
sea salt, to taste
freshly ground pepper, to taste
1 pound (1 bunch) asparagus
2 hard-boiled eggs, finely chopped or grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley


Whisk vinegar and mustard together in a small bowl. Gradually whisk in olive oil, followed by the shallot. Taste and adjust seasoning with salt and pepper and set aside.


Snap the tough ends off the asparagus. Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain asparagus thoroughly and transfer to a serving platter. Whisk the vinaigrette to recombine it and drizzle over the asparagus. Sprinkle with chopped eggs, chives and parsley. Serve at once.


Pairs Well With


Notes

Fabulous!! I LOVE the mustard sauce.

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