Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 tablespoons finely chopped fresh tarragon
1 1/2 teaspoons Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon granulated sugar
1 small shallot, finely chopped
3 tablespoons plus 3/4 tsp. kosher salt, divided
10 cups water
3 bunches (about 3 lb.) thick asparagus spears
2 boiled and peeled eggs, grated
How to Make It
Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.