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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.