Asparagus With Mustard Vinaigrette
Published May 1, 2012
Stephen Scott Gross for The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
1 ½ pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
¼ cup extra-virgin olive oil
1 tablespoon finely cut chives
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 124 milligrams cholesterol; 160 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 3 grams fiber; 404 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
- Step 2
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.
- Step 3
Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
- Step 4
In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
- Step 5
To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Private Notes
Comments
Make the dressing first. The dressing is it’s best after 30 minutes.
Great simple last minute week night side dish. I left out the eggs, because we were having another protein. I also added a touch of brown sugar and splash of sunflower seed oil to counteract the fact that I put too much red wine vinegar in it (I mean, who actually uses measuring spoons when making a dressing?)
I made this for the third time last night. I did not have a shallot so I just finely chopped a green onion (white and green part). I added a pinch of brown sugar too, to take the edge off. Super easy, and always a hit with everyone who eats it.
Tie the asparagus into bundles with chives....makes for a great presentation. I grow chives almost strictly for this purpose. When the chive flowers come, the dish is even prettier.
This was terrific. Made as a side for Passover. Simple and fresh.
Made this with white asparagus and it was delicious. Super easy and yummy.