Photo by Romulo Yanes
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
1
1/2 lb medium asparagus, trimmed
1
tablespoon Sherry vinegar
2
teaspoons minced shallot
1
/4 teaspoon Dijon mustard
1
/4 teaspoon salt
1
/8 teaspoon black pepper
3
tablespoons extra-virgin olive oil
1
1/2 teaspoons finely chopped fresh tarragon
1
large egg, hard-boiled
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Preparation
Step 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.
Step 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.
Step 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.