Asparagus with Chopped Egg and Vinaigrette


  • 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


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

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