COCKTAIL HOUR: ASPARAGUS WITH DIJON VINAIGRETTE
YIELD :: Makes 4 servings
1 1/2 lb. medium asparagus, trim woody ends and lower half of stalk peeled
1 1/4 teaspoons salt
2 tablespoons apple cider vinegar
1 tablespoon finely chopped onion
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 hard-boiled large eggs at room temperature (optional)
Prepare a bowl of ice and cold water.
Put asparagus in a 12-inch skillet, then cover with cold water. Bring water to a boil and add 1 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
Whisk together vinegar, onion, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
Halve eggs, then dice into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg. (Optional).