Asparagus with Dijon Vinaigrette

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The only times I have eaten asparagus have been in a restaurant. That all changed this weekend when I found this simple, yet gourmet recipe on NYTimes Cooking app. Looking back, my ratios were different. My sauce came out heavily dijon since I didn’t add as much olive oil.

Asparagus doesn’t have a ton of flavor, so pairing it with soft-boiled eggs and a dijon vinaigrette make the healthy trees extremely tasty.

We used this side dish to complement chicken piccata. Check back later this week for that recipe.

asparagus
Asparagus with Dijon Vinaigrette
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Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
asparagus
Asparagus with Dijon Vinaigrette
BigOven - Save recipe or add to grocery list
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Asparagus and Eggs
  1. Bring a small sauce pan and a large pot of water to boil.
  2. Add eggs to small sauce pan once it begins boiling. Start a timer for 5-6 minutes. Remove eggs to a bowl after the timer sounds. Remove the shell from the eggs once they have cooled.
  3. Trim and rinse the asparagus. Add to boiling and salted water.
  4. Cook for about 5-7 minutes or until they are still slightly firm.
Viniagrette
  1. Whisk vinegar, mustard, onion, salt and pepper.
    asparagus
  2. Slowly drizzle in olive oil.
  3. Slice eggs in half. Add to platter. Drizzle vinaigrette over asparagus and eggs.
    dijon asparagus
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