Asparagus in Tarragon Vinaigrette
Very easy
Victoire
Victoire

Asparagus in Tarragon Vinaigrette

5 minutesPrep time

7 minutesCook time

415 cal.Per serving

Ingredients for 1

Asparagus (fresh)

250 g

Asparagus (fresh)

Egg

1

Egg

Dijon mustard

1 tsp

Dijon mustard

Shallot

1/4

Shallot

Cured ham

2 slices

Cured ham

White wine vinegar

1 tsp

White wine vinegar

Tarragon (fresh)

1 g

Tarragon (fresh)

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!