By David Tanis
- Total Time
- About 20 minutes
- Rating
- 5(307)
- Notes
- Read community notes
Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.
Featured in: A Romantic Cook’s True Spring Love
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Ingredients
Yield:4 to 6 servings
- 1½pounds large or medium asparagus
- 4large eggs
- 1small shallot, finely diced
- 2tablespoons red wine vinegar
- Salt and pepper
- 2tablespoons Dijon mustard
- ¼cup extra-virgin olive oil
- 1tablespoon finely cut chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
160 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 7 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
Step
2
Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
Step
3
Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
Step
4
In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
Step
5
To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Ratings
5
out of 5
307
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Cooking Notes
Delia_ATL
Great simple last minute week night side dish. I left out the eggs, because we were having another protein. I also added a touch of brown sugar and splash of sunflower seed oil to counteract the fact that I put too much red wine vinegar in it (I mean, who actually uses measuring spoons when making a dressing?)
Delia_ATL
I made this for the third time last night. I did not have a shallot so I just finely chopped a green onion (white and green part). I added a pinch of brown sugar too, to take the edge off. Super easy, and always a hit with everyone who eats it.
mosaic
Make the dressing first. The dressing is it’s best after 30 minutes.
Brenda
the sauce is exquisite!
Wispy
This was delicious. I did not have shallots but red onion is an easy sub. Serve this with a simply roasted chicken breast and a little plain pasta tossed with nothing more than some olive oil. That’s a fine supper right there. I also save the asparagus stems to go into a vegetable stock.
Toriatoo
So simple and so good! This is always a hit.
TaiL
Served this as a side dish for pan seared scallops. It was very good, although a bit on the strong side. I think this is ideal alongside seafood. I omitted the salt, as I often do, and sadly forgot to add the egg. I will next time, though! I think I may make this again this week since my husband "pre-cooks" steamed eggs and we always have them on hand. Also, I didn't plan to make this, I was just messing around on NYT Cooking. I loved that we had everything on hand!
Boots56
A delicious way to eat asparagus, and the dressing would be good on a myriad of vegetables. I served alongside Cacio e Pepe, and it was an excellent pairing. The only change I made was to roast the asparagus because I like it that way.
Kathleen
Delicious!
Vflores
I have to make the vinaigrette in large amounts because people always use extra. I add extra shallots and let them sit in the vinegar for 25-30 minutes with salt and a mixed ground pepper (green, white, black). The shallots soften and pickle nicely. I also try to make this at least a day in advance so the flavors can meld in the fridge.
Jutta
Nice classic preparation. I peeled the thicker stalks for even cooking. Save wash up by boiling eggs in same water to be used for asparagus, wash eggs gently first with a little dish soap and water, rinse well. Remove from boiling water with slotted spoon. Also, line your platter or individual plates with one layer of paper towel, just pull out before dressing and serving, reuse paper towel for clean up.
thinkingaboutart
Delicious. Roasted the asparagus. Served as a side dish with a lemon-thyme chicken. Hit the pot.
Jutta
Used to make a Bobby Flay dish just like this but with grilled asparagus. Grilled mine tonight. Roasted works well too. Delicious.
Ellen
Very good. Not sure if they meant dry or prepared mustard.Used prepared Dijon mustard,1 tbsp would be plenty. Omitted egg and chives.
Tara
Didn’t have a shallot, so substituted half an onion and added toasted breadcrumbs to the top. An easy, delicious dinner!
corleoja.
Delicious!!! The dressing was the best thing. Yummy.
Modelmom
This mustard vinaigrette is the best I've ever made! I used lump crabmeat as a protein instead of the eggs - highly recommend. I also added some lettuce underneath to add volume to the meal. I will definitely be adding the vinaigrette and asparagus combo to my barbecues this summer.
Nancy Dagle
Good. Used plenty of dressing. Don't overcook asparagus.
Sandra H.
Wonderful vinaigrette and recipe! I think the key is using a really good red wine vinegar besides the olive oil, etc. I roughly chopped the eggs to sprinkle over the middle of the platter of asparagus, so used only three and the last one was a bonus to eat as is! Any leftover vinaigrette is fabulous over a salad.
Diana
Loved this! Such a simple recipe, but amazing taste!
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