Asparagus With Tarragon Sherry Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Medium asparagus - trimmed and peeled
1 tablespoon	15ml	Sherry vinegar
2 teaspoons	10ml	Minced shallot
1/4 teaspoon	1.3ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 tablespoons	45ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Finely-chopped fresh tarragon
1 teaspoon	5ml	Egg - hard-boiled (large)

Recipe Instructions

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.

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.

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.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1B81) - from the TV FOOD NETWORK"

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