Tarragon Asparagus with Eggs Recipe
Looking for a special way to show off a beautiful bunch of in-season asparagus? Try this impressive-looking (but totally easy) side dish. Tender spears of asparagus are even more delicious when drizzled with a bold vinaigrette flavored with Dijon mustard, fresh tarragon, chopped shallots, and red wine vinegar, and a grated hard-boiled egg. Eggs and asparagus are a classic spring combination, and the soft, fluffy grated egg makes a pretty topper. For best results, grate the egg on the large holes of a box grater. (The thin holes will just mash the egg). Or chop the egg very finely with a chef’s knife. When shopping for asparagus, thick spears will work best for this dish. Thin spears won’t stand up to the tangy tarragon dressing and keep their shape as well. Freshness is also key. Inspect the bottoms of the stalks. They should not look overly dried-out and woody. And the asparagus tips should be tightly closed. This recipe was originally developed as part of an Easter lunch menu, but it would be a welcome addition to any springtime meal, from brunch to dinner. Because it can be served at room temperature, it’s also a great recipe to bring to a potluck. Just dress the asparagus and top with eggs right before serving.