Ingredients
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1 1/2 lbs asparagus
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1 large hard-cooked egg, finely chopped
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3 to 4 tbsp extra virgin olive oil
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1 tbsp white wine vinegar or lemon juice
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1 1/2 tsp Dijon mustard
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1/2 tsp kosher salt
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1/4 tsp freshly ground black pepper
Directions
Yield: Four servings
Time: 20 minutes
Fill a large bowl with cold water and add several ice cubes. Steam asparagus or boil in a small amount of water, covered, in a skillet large enough to hold them flat. When just tender, carefully lift the asparagus out of the pan with a spatula and place in the bowl of water to stop the cooking and keep the color bright. When cool, carefully lift the asparagus out of the water and drain on paper towels.
While the asparagus is cooking, whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly drizzle in 3 tablespoons of the oil, whisking constantly. Taste the dressing. If it's too tart for your liking, add the last tablespoon of oil.
Place the asparagus on a platter. Spoon the dressing over the spears. Sprinkle the chopped egg in a band across the middle of the asparagus and serve.
Tips:
For tender asparagus, snap the bottoms off instead of cutting. They will break where the tender part of the stalk begins. Peel the bottom third, if you like.
Cut any leftover cooked asparagus into 1-inch pieces and add to a mixed salad.
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