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Asparagus With Mustard Vinaigrette Recipe - NYT Cooking

This recipe calls for asparagus, hard boiled eggs, shallots, red wine vinegar, Dijon mustard, olive oil, and chives. The asparagus is boiled for 3 to 5 minutes then tossed with a mustard vinaigrette. Hard boiled eggs are quartered and arranged with the asparagus on a platter to serve. The light and fresh spring flavors of asparagus, egg, and vinaigrette come together in this easy 20 minute recipe.

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Jordan Hugh Sam
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291 views2 pages

Asparagus With Mustard Vinaigrette Recipe - NYT Cooking

This recipe calls for asparagus, hard boiled eggs, shallots, red wine vinegar, Dijon mustard, olive oil, and chives. The asparagus is boiled for 3 to 5 minutes then tossed with a mustard vinaigrette. Hard boiled eggs are quartered and arranged with the asparagus on a platter to serve. The light and fresh spring flavors of asparagus, egg, and vinaigrette come together in this easy 20 minute recipe.

Uploaded by

Jordan Hugh Sam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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5/4/2019 Asparagus With Mustard Vinaigrette Recipe - NYT Cooking

Asparagus With Mustard Vinaigrette


By David Tanis

Y I E L D 4 to 6 servings

TIME About 20 minutes

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your
table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate
beautifully, and throw open the windows to spring.

INGREDIENTS PREPARATION

1 ½ pounds large or medium Step 1
asparagus Snap off and discard the tough bottoms of each asparagus spear. If
4 large eggs using large thick asparagus, peel the lower ends with a vegetable
peeler. Medium asparagus will not need peeling.
1 small shallot, finely diced
2 tablespoons red wine vinegar Step 2
Salt and pepper Bring a medium saucepan half filled with water to a boil, carefully add
2 tablespoons Dijon mustard 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
¼ cup extra­virgin olive oil
eggs and set aside.
1 tablespoon finely cut chives
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

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