Ingredients for Asparagus Fans With Mustard Sauce
- 4 large eggs
- 1 1/2 lbs fresh green asparagus spears
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon fresh chives, minced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 cups water, plus more to cover eggs
- 1 tablespoon red wine vinegar
- 1/4 teaspoon fresh ground black pepper, plus more to taste
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
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How to Make Asparagus Fans With Mustard Sauce
- Gently peel the lower third of the asparagus spears with a vegetable peeler.
- Bring 3 cups of salted water to a boil in a large skillet. Add the asparagus, partially cover, and return to a boil over high heat.
- Boil for 4-5 minutes, until tender-crisp. Remove with a slotted spoon and set aside.
- While the asparagus cooks, prepare the eggs: Gently lower the eggs into a saucepan with enough boiling water to cover. Cook at a very gentle simmer for 10 minutes.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Let cool completely (at least 15 minutes).
- Once cool, peel and slice the eggs. For elegant ribbons, use an egg slicer; or finely chop with a sharp knife.
- In a small bowl, whisk together the Dijon mustard, mayonnaise, heavy cream, and lemon juice. Season with salt and pepper to taste.
- Arrange the asparagus spears on a serving platter, positioning the stem ends close together, creating a fan effect.
- Drizzle the mustard sauce over the lower third of the asparagus spears.
- Sprinkle the sliced eggs and chives over and around the asparagus.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
11g
Carbs
4g
