Asparagus with Tarragon Sherry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 lb medium asparagus, trimmed |
1 tablespoon sherry vinegar |
2 teaspoons minced shallot |
1/4 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
1 1/2 teaspoons finely chopped fresh tarragon |
1 large egg, hard-boiled |
Directions:
1. Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
2. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
3. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
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