Cocktail Hour: Asparagus with Dijon Vinaigrette

Asparagus with Dijon Vinaigrette

Asparagus with Dijon Vinaigrette


Article by John Scardina
Photo Credit: Hailley Howard
Magazine: Issue #29

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).

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