Asparagus with Tarragon Sherry Vinaigrette
Fresh asparagus spears steamed to tender perfection, dressed with a sophisticated sherry vinaigrette infused with tarragon and topped with sieved hard-boiled egg. This elegant side dish combines the grassy notes of asparagus with a French-inspired vinaigrette.
Ingredients
- •1½ lb asparagus
- •1 tablespoon Sherry vinegar
- •2 teaspoons minced shallot
- •¼ teaspoon Dijon mustard
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •3 tablespoons extra-virgin olive oil
- •1½ teaspoons fresh tarragon
- •1 large egg
- •1 hard-boiled egg
Cooking Instructions
- 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.
5 min
- 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 min
- 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.
5 min
