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Thursday, April 5, 2007

Asparagus with Mustard Vinaigrette

This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch. I make this dish when asparagus is in season.

Serves 4
1 tablespoon sherry or red wine vinegar
1 1/2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
sea salt, to taste
freshly ground pepper, to taste
1 pound (1 bunch) asparagus
2 hard-boiled eggs, finely chopped or grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Whisk vinegar and mustard together in a small bowl. Gradually whisk in olive oil, followed by the shallot. Taste and adjust seasoning with salt and pepper and set aside.
Snap the tough ends off the asparagus. Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes. Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain asparagus thoroughly and transfer to a serving platter. Whisk the vinaigrette to recombine it and drizzle over the asparagus. Sprinkle with chopped eggs, chives and parsley. Serve at once.

Nutrition Info
Per serving (About 4.5oz/119g-wt.): 60 calories (20 from fat), 2.5g total fat, 1g saturated fat, 5g protein, 6g total carbohydrate (2g dietary fiber, 2g sugar), 110mg cholesterol, 160mg sodium

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