Asparagus with Mustard Vinaigrette

Asparagus With Mustard Vinaigrette

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Amy Alusa

By
@amyalusa

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!

Rating:

★★★★★ 1 vote

Serves:
4

Ingredients

  • 4
    eggs
  • 1 small
    shallot, minced
  • 2 Tbsp
    white wine vinegar
  • 2 Tbsp
    dijon mustard
  • 1/4 c
    olive oil, extra virgin
  • 1 1/2 lb
    asparagus
  • ·
    sea salt and ground pepper

How to Make Asparagus with Mustard Vinaigrette

Step-by-Step

  1. Bring 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.
  2. While 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.
  3. In 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.
  4. Place 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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