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Recipe Summary test

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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