Asparagus with Mustard Vinaigrette
Ingredients
- 1 ½-pounds large or medium asparagus
- 4 large eggs
- 1 small shallot, finely diced
- 2 tbsp. red wine vinegar
- Salt and pepper, to taste
- 2 tbsp. Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 tbsp. chives, finely cut
Instructions
To prepare the eggs:
- 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.
- Once cooled, shell the eggs and cut into quarters; set aside.
To prepare the vinaigrette dressing:
- 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.
To prepare the asparagus:
- Snap 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.
- In a large stainless-steel soup pot, bring 4 quarts of well-salted water to a rolling boil.
- Add the asparagus and cook for 3 to 5 minutes, until just done.
- Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel.
- Asparagus may be served warm or at room temperature.
- To serve, place asparagus on a platter or individual plates.
- Spoon the vinaigrette over the asparagus.
- Garnish with quartered eggs; sprinkle with chives.
