Asparagus with Mustard Vinaigrette
Author: Georgia Jones, Associate Professor, Extension Food Specialist
- 1 1/2 lbs of asparagus
- 4 local eggs
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon mayonnaise (look for a brand low in sugar!)
- 2 tablespoons olive oil
- salt and pepper to taste
- Place eggs in a medium saucepan. Add enough cold water to cover eggs by one inch. Carefully add the eggs and simmer for about 9 minutes. Drain. Add cold water to cover. When eggs are cool enough to handle, shell, and set aside.
- In a small bowl, whisk together shallot, vinegar, mustard, and mayonnaise. Slowly whisk in olive oil and set aside.
- Snap off and discard the bottom one inch of each asparagus. If using thick asparagus, peel about the bottom two inches.
- Add about one cup of water to a large skillet. Add about one teaspoon salt, cover, and bring to a boil. Add asparagus and cook until asparagus can be easily pierced with a knife, about 3 to 5 minutes. Drain.
- Coat warm asparagus with vinaigrette. Cut eggs into fourths. Serve with the asparagus.
After a long winter, savor the simple and fresh flavors of spring with asparagus! Asparagus loses its flavor quickly, so you'll want to find it at your local farmers' market.
Don't have shallots? Try substituting with the white portion of green onions in this delicious spring dish!