Asparagus With Tangy-Smoky Dressing

Serves: 4

Isabella Feil

1 January 1970

Based on User reviews:

44

Spice

49

Sweetness

55

Sourness

39

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

450 g

Asparagus (trimmed)

2

Boiled Eggs (hard-, recipe follows, yolks and whites separated)

1 tsp

Dijon Mustard

1

Lemon (zested and juiced)

1 tbsp

White Wine Vinegar

1 tsp

Paprika (smoked)

1

Salt

1

Ground Black Pepper (freshly)

1 cup

Olive Oil

1 tbsp

Capers

Directions:

1

Rinse with cold water

2

In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes

3

Drain and set aside

4

Meanwhile, make the dressing: Put the egg yolks in a small bowl and break them up with a fork until no clumps remain

5

Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth

6

Drizzle in the olive oil, while whisking, to make a creamy dressing

7

Arrange the asparagus on serving plates

8

Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers

9

Drizzle with the dressing and top with freshly ground black pepper, to taste

10

Serve warm, room temperature or chilled

11

Lay the eggs in a single layer in a large saucepan

12

Cover with cold water by at least 1-inch

13

Bring to a simmer over low heat and cook for 1 minute

14

Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes