Asparagus with Mustard-Herb Vinaigrette
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1 tablespoon sherry or red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra virgin olive oil
- 1 medium shallot, finely chopped
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1 pound (about 1 bunch) asparagus
- 2 hard-boiled eggs, finely chopped or grated
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
Method
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.
Notes from the kitchen
- Serves 4
- Per serving (About 4.5oz/119g-wt.): 60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 5g protein, 6g total carbohydrate (2g dietary fiber, 2g sugar), 110mg cholesterol, 160mg sodium
Family note
"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."