Asparagus with Mustard-Herb Vinaigrette

Asparagus with Mustard-Herb Vinaigrette

Serves 4

This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch.

  • 1 tablespoon sherry or red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 1 medium shallot, finely chopped
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 pound (about 1 bunch) asparagus
  • 2 hard-boiled eggs, finely chopped or grated
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
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Whisk vinegar and mustard together in a small bowl. Gradually whisk in olive oil, followed by shallot. Taste and adjust seasoning with salt and pepper and set aside.

Snap tough ends off the asparagus. Bring a pot of salted water to a boil. Add asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus into a large bowl of ice water to stop the cooking. Drain asparagus thoroughly and transfer to a serving platter. Whisk the vinaigrette to recombine it and drizzle over the asparagus. Sprinkle with chopped eggs, chives and parsley. Serve at once.

Nutritional Info: 
Per Serving:60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 110mg cholesterol, 160mg sodium, 6g carbohydrate (2g dietary fiber, 2g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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