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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Asparagus with Tarragon Sherry Vinaigrette Recipe

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This recipe for Asparagus with Tarragon Sherry Vinaigrette is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb asparagus, trimmed and cut in 2 inch slices
1 Tbsp Sherry vinegar
2 tsp minced shallot
1/4 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
3 Tbsp extra virgin olive oil
1 1/2 tsp finely chopped fresh tarragon
1 large egg, hard boiled
Directions:
Directions:
Cook asparagus in large pot of boiling, salted water until tender, 3-5 minutes. Transfer to bowl of ice water to cool. Drain and pat dry.

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

Force egg through a coarse sieve into a bowl. Toss asparagus with the vinaigrette and top with egg.
Number Of Servings:
Number Of Servings:
4

 

 

 

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