Asparagus with Tarragon Sherry Vinaigrette Recipe

Asparagus with Tarragon Sherry Vinaigrette Recipe

  • 1 1/2 pounds medium asparagus, trimmed
  • 1 tablespoon Sherry vinegar
  • 2 teaspoons minced shallot
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons finely chopped fresh tarragon
  • 1 large egg, hard-boiled
  1. 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.
  2. 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.
  3. 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.
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