Asparagus with Tangy-Smoky Dressing

1. 1

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

2. 2

   Drain and set aside.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Arrange the asparagus on serving plates.

7. 7

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

8. 8

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

9. 9

   Serve warm, room temperature or chilled.

10. 10

    Perfect hard-boiled eggs:

11. 11

    Lay the eggs in a single layer in a large saucepan.

12. 12

    Cover with cold water by at least 1-inch.

13. 13

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

14. 14

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

15. 15

    Rinse with cold water.

16. 16

    Love hard-boiled eggs?

17. 17

    Try Melissa's recipe for Egg and Garlic Cheese Baguette.

* Per serving · 4 servings · Values may vary.

No additional tips available.