Ingredients for Aspargus With Tarragon Sherry Vinagarette
- 1 pound asparagus
- 2 tablespoons sherry vinegar
- 1 finely minced shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh tarragon
- 2 large eggs
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How to Make Aspargus With Tarragon Sherry Vinagarette
- Bring a large pot of salted water to a boil. Prepare a steamer basket.
- Snap off the tough ends of 1 pound of asparagus. Steam the asparagus in the steamer basket over boiling water for 3-5 minutes, or until tender-crisp.
- Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels.
- In a small bowl, whisk together 2 tablespoons sherry vinegar, 1 finely minced shallot, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Slowly whisk in 1/4 cup extra virgin olive oil until the vinaigrette emulsifies.
- Stir in 1 tablespoon of chopped fresh tarragon.
- Gently simmer 2 large eggs for 6 minutes. Immediately transfer to an ice bath, then peel.
- Halve each egg and pass each half through a fine-mesh sieve into a bowl to create a soft, creamy texture.
- Toss the asparagus with 1 tablespoon of the vinaigrette.
- Divide the asparagus among 4 plates. Spoon the remaining dressing over the asparagus and top with the sieved egg.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
9g
Carbs
2g
