Hector Manuel Sanchez
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 8

Choose thick asparagus instead of thin for this dish. The wider spears have an excellent sweet flavor and can stand up to the bold tarragon vinaigrette.

How to Make It

Step 1

Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.

Step 2

Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.

Step 3

Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.

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