Asparagus with Tarragon Sherry Vinaigrette

Ingredients for Asparagus with Tarragon Sherry Vinaigrette

• 675g medium asparagus, trimmed

• 1 tablespoon Sherry vinegar

• 2 teaspoons minced shallot

• 1/4 teaspoons Dijon mustard

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 45ml extra-virgin olive oil

• 1 1/2 teaspoons finely chopped fresh tarragon

• 1 large egg, hard-boiled

How to make Asparagus with Tarragon Sherry Vinaigrette

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.