Aspargus With Tarragon Sherry Vinagarette
photo by Denver cooks
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g medium asparagus, trimmed
- 14.79 ml sherry wine vinegar
- 9.85 ml minced shallots
- 1.23 ml Dijon mustard
- 1.23 ml salt
- 0.61 ml black pepper
- 44.37 ml extra-virgin olive oil
- 7.39 ml finely chopped fresh tarragon
- 1 large egg, hard-boiled
directions
- Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
- 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 a 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Denver cooks
Jackson, Wyoming
Love to experiment with new recipes