Asparagus with Mustard-Herb Vinaigrette

Serves 4
Time 15 min
Asparagus with Mustard-Herb Vinaigrette

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 tablespoonsherry or red wine vinegar
    1 1/2 teaspoonsDijon mustard
    4 tablespoonsextra-virgin olive oil
    1 mediumshallot, finely chopped
    1/4 teaspoonfine sea salt
    1/8 teaspoonground black pepper
    1 pound(about 1 bunch) asparagus
    2hard-boiled eggs, finely chopped or grated
    2 tablespoonschopped fresh chives
    2 tablespoonschopped fresh flat-leaf parsley

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Method

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

Serving Size

Calories

60

Total Fat

2.5g

Saturated Fat

1g

Cholesterol

110mg

Sodium

160mg

Total Carbohydrate

6g

Dietary Fiber

2g

Total Sugars

2g

Protein

5g

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.