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Ingredients

• 3 bunches asparagus (about 3 pounds), tough ends snapped off
• 3 tablespoons apple cider vinegar
• 1 small shallot, finely chopped
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crushed
• 1 tablespoon grated orange peel
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 2 large eggs, hard-boiled

Description

Eggs (dyed Or Not!) Will Always Have A Reserved Spot On The Easter Menu—they're Symbols Of Renewal.

Rachael Ray Magazine