| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Veg03 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Large asparagus; (about 3/4 inch |
|
|
; thick), up to 3 |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
|
Shallots; finely chopped |
| 2 |
ts |
Dijon mustard |
| 3 |
tb |
Balsamic vinegar |
|
|
Salt and freshly ground black pepper |
| 1/3 |
c |
Good quality olive oil |
| 12 |
|
Roasted or boiled new potatoes; cut in half |
| 3 |
|
Hard-cooked eggs; peeled and halved |
| 2 |
tb |
Chopped parsley and chives; mixed together |
INSTRUCTIONS
FOR THE VINAIGRETTE
1.Place heavy baking sheet in the middle of the oven. Set oven
temperature to 450 degrees.
2.Wash and peel asparagus with a non-swivel French peeler starting
about 1-1/2 to 2 inches below the tip and peeling straight down
towards the cut end. Snap off the tough ends and trim straight. Place
asparagus on a large plate and drizzle with the tablespoon of olive
oil.
3.When oven reaches 450 degrees, spread asparagus spears in one layer
on the baking sheet. Roast for about 5 minutes, then turn with tongs.
Continue roasting for another 2 minutes or until just tender. Remove
from oven and allow to cool slightly.
4.In a small jar, combine shallots, mustard, vinegar, and salt and
pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously
until well combined.
5.Arrange the asparagus, potatoes, and eggs on a serving platter and
pour the vinaigrette over.Garnish with parsley and chives and serve
immediately.
Recipe by: http://www.maunyskitchen.com/
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