Asparagus With Mustard Vinaigrette

5.0(376)

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

by David Tanis

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Quick, Side Dish

Servings

(4–6)

Total time

20 min

Calories / serving

160 kcal

Ingredients (8)

serves

1 1/2 pounds large or medium asparagus
4 large eggsegg
1 small shallot, finely dicedshallot
2 tablespoons red wine vinegarred-wine-vinegar
Salt and peppersalt-and-pepper
2 tablespoons Dijon mustarddijon-mustard
1/4 cup extra-virgin olive oilolive-oil
1 tablespoon finely cut chiveschive

Instructions (5 steps)

01Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
02Bring 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.
03Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
04

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