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.
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Make 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.
- 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 (or roughly chop the eggs if you prefer). Sprinkle with chives.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams
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Alexandra Stonewall
[email protected]This dish is so easy to make, I can even do it on a weeknight.
Tanjil Nirob
[email protected]I've made this recipe several times and it's always a hit with my guests.
Malook Bozdar
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Aliya Saajan
[email protected]I'm not a big fan of mustard, but I really enjoyed this recipe.
Mohammad Kashif
[email protected]I've made this recipe with different types of vinegar and they all work well.
YJ PACK
[email protected]This dish is perfect for a light lunch or dinner.
Baba Aama
[email protected]I'm always looking for new ways to cook asparagus, and this recipe is a keeper.
Dictator Y T
[email protected]This recipe is a great way to use up leftover asparagus.
Eliazar Fernandez
[email protected]I love the combination of flavors in this dish. The asparagus is cooked perfectly and the mustard vinaigrette is tangy and flavorful.
Mohan Rajali Magar
[email protected]I've made this recipe several times and it always turns out great.
Lisa Dutton
[email protected]This dish is so simple to make, yet so delicious.
Mic Clash (Mic Clash)
[email protected]I'm not a big fan of asparagus, but this recipe changed my mind. The mustard vinaigrette is the perfect complement to the asparagus.
cynthia atieno
[email protected]This asparagus recipe with mustard vinaigrette is amazing. Easy to follow and the result is great.