Asparagus With Horseradish Vinaigrette
Updated August 11, 2024
- Total Time
- 20 minutes
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Ingredients
Sea salt
1 ½ pounds very thin asparagus
2 tablespoons freshly grated horseradish
1 shallot, finely chopped
¼ cup Champagne vinegar
Freshly ground black pepper
1 cup vegetable or canola oil
2 tablespoons mixed fresh herbs, roughly chopped
1 hard-boiled egg, finely chopped
Nutritional analysis per serving (4 servings)
11 grams carbs; 37 milligrams cholesterol; 551 calories; 35 grams monosaturated fat; 16 grams polyunsaturated fat; 4 grams saturated fat; 56 grams fat; 5 grams fiber; 638 milligrams sodium; 6 grams protein; 5 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
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
- Step 2
In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
- Step 3
Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.
Private Notes