- 2 pounds fresh asparagus
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh chives
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 shallot, chopped (optional)
- 1 hard-cooked egg, chopped (optional)
How to Make It
Snap off tough ends of asparagus. Cook in boiling salted water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain and set aside.
Whisk together oil, next 6 ingredients, and, if desired, shallot.
Drizzle asparagus with vinaigrette, and sprinkle with chopped egg, if desired.
Prep: 10 min., Cook: 3 min.