Ingredients
Utensils
Stovetop, Pot (small)
recipe
Step 1
Wash the asparagus. Snap off the woody ends and peel the stalks. Cook them a pot of boiling, salted water for 7 minutes.
Step 2
Meanwhile, in another pot of boiling water, cook the eggs for 7 minutes.
Step 3
While the asparagus and eggs are cooking, peel and finely chop the shallots.
Step 4
Make the vinaigrette: mix the vinegar, mustard, 1 TB olive oil per portion, tarragon, pepper and salt.
Step 5
Once the asparagus and eggs are cooked, place them in a pot of cold water for 1 to 2 mins to keep them from overcooking. Then, carefully peel the eggs.
Step 6
Plate the asparagus and halved eggs, torn ham, finely chopped shallots, and then drizzle everything with the dressing. Option: Feel free to garnish with some tarragon leaves if you have any. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 414 cal. |
| Fat | 29 g |
| Carbohydrates | 7 g |
| Protein | 31 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Asparagus in Tarragon Vinaigrette" contains 414 Energy, 29 g of Fat, 7 g of Carbohydrates, 31 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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