Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
34 min
Prep:
20 min
Cook:
14 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then 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 and 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Asparagus Noodles with Pesto

Recipe courtesy of Food Network Kitchen

Asparagus Main Course Soup

Recipe courtesy of Michele Urvater

Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts

Recipe courtesy of Geoffrey Zakarian

Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping

Recipe courtesy of Team B Yoga

Asparagus

Recipe courtesy of Derek Flynn

Asparagus

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories