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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.