Aspargus With Tarragon Sherry Vinagarette

1. 1

   Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).

2. 2

   transfer to a bowl of ice water to stop cooking.

3. 3

   Drain well and pat dry with paper towels.

4. 4

   Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.

5. 5

   Whisk in tarragon.

6. 6

   Halve egg and force each half through a coarse sieve into a bowl.

7. 7

   Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.