Asparagus with Tarragon Sherry Vinaigrette

Name: Asparagus with Tarragon Sherry Vinaigrette
Yield: 4 servings
Ingredients: 1 1 1/2 lb medium asparagus, trimmed; 1 1 tablespoon Sherry vinegar; 1 2 teaspoons minced shallot; 1 1/4 teaspoon Dijon mustard; 1 1/4 teaspoon salt; 1 1/8 teaspoon black pepper; 1 3 tablespoons extra-virgin olive oil; 1 1 1/2 teaspoons finely chopped fresh tarragon; 1 1 large egg; 1 hard-boiled

From the kitchen of Carly

Tender steamed asparagus coated in a silky tarragon sherry vinaigrette, then topped with crumbled hard-boiled egg. The anise notes of tarragon play beautifully against sharp vinegar, making this simple vegetable side feel refined and complete.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 lb medium asparagus, trimmed
11 tablespoon Sherry vinegar
12 teaspoons minced shallot
11/4 teaspoon Dijon mustard
11/4 teaspoon salt
11/8 teaspoon black pepper
13 tablespoons extra-virgin olive oil
11 1/2 teaspoons finely chopped fresh tarragon
11 large egg
1hard-boiled

Instructions

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.