Asparagus with Shallot Vinaigrette

  • By Pat Chadwick
  • /
  • March 2015 - Vol. 1 No. 3


  • 1 lb. asparagus
  • 1/2 cup good quality extra virgin olive oil
  • 2 tbs. chopped shallots
  • 3 tbs.  red wine vinegar
  • 1-1/2 tsp. Dijon mustard
  • salt and freshly ground pepper
  • 2 tbs. chopped parsley
  • 2 hard-cooked egg yolks

Snap tough ends from asparagus. Steam spears until tender but still firm. Actual cooking time depends on thickness of the spears. Be careful not to overcook. Arrange on a serving plate.

To make the vinaigrette, whisk together the olive oil, shallots, vinegar and mustard in a small bowl. Add salt and pepper to taste. Add the parsley. Spoon the vinaigrette over the warm asparagus. Use only enough vinaigrette to evenly coat the spears. Use a wooden spoon to force the egg yolks through a fine-mesh sieve over the asparagus. Serves 4.