Nothing says spring more than asparagus. This attractive dish is ideal for a buffet table or a special dinner.
1 lb asparagus
1 hard-boiled egg
Dressing
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and pepper to taste
1 tsp chopped fresh tarragon (optional)
chopped capers (optional)
1
Snap the tough ends off the asparagus.
2
Using a vegetable peeler, lightly peel the bottom half of the asparagus.
3
Bring a pot of salted water to a boil and blanch the asparagus for 4 to 6 minutes depending on the thickness.
4
Plunge into a bowl of ice water. Drain and pat dry.
5
Make the dressing by placing the mustard in a small bowl. Whisk in the vinegar until smooth.
6
Slowly whisk in the olive oil until smooth and thick.
7
Season with salt and pepper to taste. Stir in tarragon if using.
8
Place asparagus on an oval dish. Drizzle dressing over top.
9
Using a box grater, grate the egg over top.
10
Garnish with tarragon and capers if using.
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Ingredients
1 lb asparagus
1 hard-boiled egg
Dressing
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and pepper to taste
1 tsp chopped fresh tarragon (optional)
chopped capers (optional)