Asparagus with Mustard-Herb Vinaigrette
Serves 4
Time 15 min
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
- 1 tablespoon sherry or red wine vinegar
- 1 1/2 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 pound (about 1 bunch) asparagus
- 2 hard-boiled eggs, finely chopped or grated
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
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:
Per serving: 60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 110mg cholesterol, 160mg sodium, 6g carbohydrates (2g dietary fiber, 2g sugar), 5g 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.
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Ingredients
- 1 tablespoon sherry or red wine vinegar
- 1 1/2 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 pound (about 1 bunch) asparagus
- 2 hard-boiled eggs, finely chopped or grated
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley