Poached Asparagus with Shallot-Egg Vinaigrette

Our springtime easy-to-get-on-the-dinner-table standard is asparagus steamed in the microwave served with a couple of tablespoons of mayonnaise mixed with a couple of teaspoons of yellow mustard. This is a much more elegant version, perfect for a brunch or dinner party.

ingredients

1 1/2 pounds of medium asparagus, with woody ends trimmed off. Peel the lower half of the stalks if they seem to need it.
2 t salt + 1/4 t salt
2 T white wine vinegar
1 T finely chopped shallot
1 t Dijon mustard
freshly ground pepper
1/3 c extra-virgin olive oil
1 T minced fresh tarragon
2 hard-cooked eggs at room temperature (see note: “Look, ma! No grey yolks!”)

directions

To poach the asparagus

1
Prepare a large bowl of ice water.
2
Bring a large pot of water to a boil with 2 t salt. Add asparagus and cook until just tender--6 to 8 minutes.
3
Using tongs, carefully move asparagus from the boiling water to the ice water. When cold, remove and pat dry with paper towels.

For the vinaigrette

1
Whisk together the vinegar, shallot, mustard, pepper, and remaining 1/4 t salt in a small bowl. Whisk in the oil oil in a slow stream to create a creamy emulsion.
2
Halve the eggs, then forced through a medium sieve to make eggs crumbs.
3
Toss asparagus with 1 tablespoon of the vinaigrette and salt and pepper if it needs it. Place asparagus on platter, drizzle with the remaining vinaigrette, and top with remaining egg.

notes

For perfect hard-cooked eggs, boil a pot of water. While it's heating, warm the eggs in a bowl with running hot tap water. Lower the eggs into the boiling water, reduce heat, and simmer 17 min. Run cold water over the eggs to stop the cooking.

Source: Tante Marie's cooking class