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Asparagus With Mustard Vinaigrette

Total Time

20 m


A sophisticated way to enjoy the season’s best asparagus.


6 Servings

Total Time

20 m



  • Yields: 6 Servings

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  • 4 eggs
  • 1 small shallot, minced
  • 2 tbsp(s) white wine vinegar
  • 2 tbsp(s) Dijon mustard
  • 1 cup(s) extra virgin olive oil
  • 1 1/2 pound(s) asparagus
  • 1 pinch(s) sea salt & pepper to taste
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Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.


While the eggs cook, make the vinaigrette. In a small bowl, place the minced shallot, vinegar, and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with sea salt and pepper.


In a large soup pot bring 4 quarts of well-salted water to a rolling boil. Snap off and discard the tough bottoms of each asparagus spear. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with tongs and spread out on a baking sheet lined with a clean kitchen towel. Place the asparagus on a platter and drizzle with the vinaigrette. Serve with quartered eggs (or roughly chop the eggs if you prefer) and sea salt and pepper, to taste.

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