Aspargus With Tarragon Sherry Vinagarette

My favorite way to serve asparagus.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  medium asparagus, trimmed
• 1  tablespoon sherry wine vinegar
• 2  teaspoons  minced shallots
• 1⁄4 teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 3  tablespoons  extra-virgin olive oil
• 1 1⁄2 teaspoons  finely chopped fresh tarragon
• 1  large egg, hard-boiled

Directions

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