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Title : SPRING ASPARAGUS

SPRING ASPARAGUS

After weeks of chilly weather and what seems like endless days of rain, a burst of balmy weather has settled upon New York.  Regardless of whether spring has officially sprung-I am ready to celebrate.  My favorite spring vegetable is the asparagus--delicious cooked so many ways.  Dressed with a mustard vinaigrette and topped with a fluffy cloud of hard boiled egg, this asparagus dish is elegant, delicious and a snap to make.  Serve as an appetizer or as part of a main course with roasted salmon or chicken.  It's time to celebrate spring-even if it's a few days early.

Asparagus with mustard vinaigrette and boiled egg
serves 8 
Adapted from Rachael Ray


3 bunches of asparagus
2 eggs, hard boiled and cooled
vinaigrette
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh Tarragon
1 tablespoon grated lemon rind
1/2 cup extra virgin olive oil
salt and pepper

1. In a large, deep skillet add enough water to reach the depth of 2 inches-bring to a boil and add salt. Add the asparagus and cook until tender-crisp about 3-4 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.

2. In a small bowl, whisk together the lemon, mustard, shallots and vinegar. Slowly wisk in the olive oil until completely combined. Season with salt and pepper.
3. When ready to serve,  cut the eggs in half and pass through a small sieve into a bowl.  Dress the asparagus with the vinaigrette and top with the egg mixture. 

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