Fresh Asparagus With Egg and a Vinaigrette Dressing
You can sense spring is in the air when fresh asparagus starts to hit stores and farmers markets. Sure, you can hunt down some sad, tough spears throughout the year, but springtime is when it's at its tender peak. Whether I am grilling, roasting or steaming asparagus, I always cook it so that it retains it's color and crunch. No soggy mushy asparagus for me. The same is true for this easy, colorful, and flavorful side dish.
- 1 lb fresh asparagus
- 3 green onions, sliced thinly into rings
- 1/2 green pepper, diced
- 2 ttbsp parsley, chopped
- 1 hard boiled egg, diced
- 1/3 cup olive oil
- 4 tbsp apple vinegar
- 1 tsp each salt, pepper, Hungarian paprika and dry mustard
Steam asparagus for 8-10 minutes. Remove immediately from steamer and blanch in a bath of ice water. Reserve in the refrigerator until the dressing is made.
Place olive oil, vinegar, onions, green pepper, parsley and all dry ingredients in a mason jar. Add the top and shake vigorously to mix. This can be placed in the refrigerator for 2-3 days, giving a good shake before serving. Please note — you can adjust your vinegar and olive oil mixture to suit your taste by adding more or less of each. I like being able to taste that bite of the vinegar on the asparagus, personally.
Arrange asparagus on one or individual serving dishes. Top with egg, drizzle dressing and sprinkle with additional Hungarian paprika. This dish will carry you all throughout spring and asparagus season, and it's paired best with a light Sauvignon Blanc.