Ingredients for Aspargus With Tarragon Sherry Vinagarette
- 1 pound asparagus
- Sherry Wine Vinegar
- Shallots
- Dijon Mustard
- 1/2 teaspoon salt
- Black Pepper
- Olive Oil
- Fresh Tarragon
- 2 large eggs
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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
9g
Carbs
2g