Asparagus With Mustard-herb Vinaigrette


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 (about 1 bunch) asparagus
2 hard-boiled eggs, finely chopped or grated
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley


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.

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