Recipe courtesy of Gourmet Magazine

Asparagus with Tarragon Sherry Vinaigrette

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  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 4 servings
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Ingredients

1 1/2 pounds medium asparagus, trimmed and peeled

1 tablespoon Sherry vinegar

2 teaspoons minced shallot

1/4 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground 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), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  2. 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.
  3. 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.