Asparagus with Chopped Egg and Vinaigrette

April 2009
Asparagus with Chopped Egg and Vinaigrette

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Eggs (dyed or not!) will always have a reserved spot on the Easter menu—they're symbols of renewal.

Makes: 8 servings

Prep: 20 mins

Cook: 5 mins

  • 3 bunches  asparagus (about 3 pounds), tough ends snapped off
  • 3 tablespoons apple cider vinegar
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crushed
  • 1 tablespoon grated orange peel
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 2 large eggs, hard-boiled
  1. In a large, deep skillet, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.
  2. In a small bowl, whisk together the apple cider vinegar, shallot, mustard, tarragon and orange peel. Slowly whisk in the olive oil until combined; season with salt and pepper.
  3. Cut the hard-boiled eggs in half, then press through a sieve into a small bowl. Toss the asparagus with some of the vinaigrette. To serve, drizzle with more dressing and top with the eggs.
  • No sieve to break up the eggs? Just finely chop them.