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.