Aspargus With Tarragon Sherry Vinagarette

Recipe by Denver cooks
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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