Asparagus Salad Time: 15 minutes
8 oz (250 gr) asparagus
2 eggs
1/4 cup vinaigrette - leftover, bottled or see recipe below
Hard boil eggs (see techniques). Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Put asparagus in a skillet with a 1/2" (1.25cm) of water. Put over medium-high heat and simmer until just done, 10 - 15 minutes depending on thickness. Remove and rinse in cold water. Peel eggs and separate yolk from white - you don't have to be careful. Roughly chop white and finely chop yolk (techniques). Lay asparagus out nicely on small plates. Sprinkle egg yolk over tips and egg whites across middle of asparagus. Drizzle with vinaigrette and serve.
Vinaigrette - a small portion Time: 5 minutes
1 tsp Dijon
1/2 tsp fresh tarragon or 1/4 tsp dry
1 1/2 tbs tarragon white wine vinegar
3 tbs olive oil, the good stuff
Combine all ingredients and whisk well to combine.
Cooking for Two? Or more?
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