asparagus with mustard vinaigrette
(1 rating)
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I found this in our Neighborhood circular. It sometimes has some really good ones, so I like to check. This one sounded delicious to me; so I wanted to share it. I will try it as soon as I get some asparagus!
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(1 rating)
yield
4 serving(s)
Ingredients For asparagus with mustard vinaigrette
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4eggs
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1 smshallot, minced
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2 Tbspwhite wine vinegar
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2 Tbspdijon mustard
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1/4 colive oil, extra virgin
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1 1/2 lbasparagus
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sea salt and ground pepper
How To Make asparagus with mustard vinaigrette
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1Bring a medium saucepan half filled with water to a boil. Carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
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2While the eggs cook, make the vinaigrette. In a small bowl, place the minced shallot, vinegar, and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with sea salt and ground pepper.
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3In a large soup pot bring 4 quarts of well-salted water to a rolling boil. Snap off and discard the tough bottoms of each asparagus spear. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with tongs and spread out on a baking sheet lined with a clean kitchen towel.
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4Place the asparagus on a platter and drizzle with the vinaigrette. Serve with quartered eggs (or roughly chop the eggs (if you prefer) and sea salt and pepper to taste.
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