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Asparagus with Vinaigrette Sauce

1 pound asparagus
1/2 cup olive oil
2 tablespoons chopped shallots
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
freshly ground pepper
2 hard cooked egg yolks
2 tablespoons chopped fresh parsley

Using a sharp knife, cut off the tough ends of the asparagus. Pare the stalks to within about 2 " of the tips.

Fill a large frying pan or saute pan with just enough water to cover the asparagus once it is added. Bring to a boil. Add the asparagus, overlapping them as little as possible, and cook, uncovered, over high heat until tender but still quite firm, 3-4 minutes ( the amount of time depends on the thickness of the stalks). Drain well and transfer to a serving plate.

In a small bowl, whisk together the olive oil, shallots, vinegar and mustard. Season to taste with salt and pepper and add the parsley. Spoon the dressing over the warm asparagus. To garnish, using a wooden spoon force the egg yolks through a fine-mesh sieve held over the asparagus.

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