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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim the ends of the asparagus and, using a vegetable peeler, peel the bottom halves. In a large, deep skillet, bring a few inches of salted water to a boil. Add the asparagus and cook until al dente, about 5 minutes. Drain and rinse under cold water.

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  • In a small bowl, whisk together the vinegar and mustard. Drizzle in the olive oil, whisking until combined; season to taste with salt and pepper.

  • Place the asparagus on a platter and drizzle with the dressing. Halve the hard-boiled egg and press through a sieve over the asparagus.

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