Monday, April 16, 2007

Warm Asparagus Dijon

Easy to make ahead and so yummy. An elegant dish to take along to a picnic—great with a grilled steak!

1 kg (2.2 pounds) fresh asparagus, woody ends trimmed and discarded, stalks cut into thirds.
1 green onion, trimmed and sliced into thin rounds
2 teaspoons white wine vinegar (add more if you like)
¼ teaspoon salt (or more to taste)
Fresh cracked pepper to taste
1 teaspoon dry dill weed
1 tablespoon Dijon mustard
3 tablespoons good quality extra virgin olive oil
2 hard boiled eggs, peeled and chopped

1) Bring a medium-large pot of salted water to boil then add asparagus pieces. Cover, bring back to a simmer, and cook for no longer then 4 minutes.
2) Meanwhile, make the vinaigrette. Whisk together green onion through Dijon mustard then slowly add in the oil, while whisking.
3) Once the asparagus are al dente (crisp-tender), drain well and toss while hot with the vinaigrette. Allow to sit at room temperature until ready to serve (up to 4 hours—otherwise stick it in the fridge and allow to come back to room temp before serving). Toss in the chopped eggs just before serving.

This is good at room temp or warm. Makes enough for 4 hungry adults.

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