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Asparagus Oeuf Vinaigrette

Ingredients

  • 2 eggs
  • 2 bottes of white or green asparagus (200g per person)
  • 1 tsp Dijon mustard
  • 30 ml white wine vinegar
  • 30 ml olive oil
  • 1 shallot finely diced
  • 1 tbsp finely chopped parsley
  • Salt and pepper to season

Instructions

  • Place the eggs in a small saucepan and cover with water
  • Bring the eggs to a boil with the lid on and once they’re at a boil then remove the lid and boil the eggs for exactly 7 minutes
  • Remove the eggs and place them in a bowl of iced water for a few minutes
  • Steam the asparagus for 10 minutes
  • Roll the eggs over a breadboard to loosen the shell
  • Chop the hard-boiled eggs into small chunks/pieces
  • In a small bowl or jar add the mustard, vinegar, and oil and mix until combined
  • Prick the asparagus with a knife to check that they’re cooked and the knife enters with no give
  • Place on a plate and sprinkle over the chopped egg, shallots, parsley, and then spoon over the dressing

Notes

This dish is perfect for a light lunch or dinner, and its refreshing flavor makes it ideal for spring. So give this asparagus oeuf vinaigrette recipe a try and enjoy a taste of France in your own home!