Steamed Asparagus with Eggs
Steamed asparagus topped with diced hard boiled eggs and a tangy vinaigrette, perfect for a simple lunch or Easter side.
Ingredients
Main Ingredients
- 1 1/4 pound asparagus tough ends trimmed
- 1/4 cup extra virgin olive oil plus more for serving
- 2 tablespoons sherry vinegar
- 1 tablespoon shallot minced
Additional Ingredients
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 2 hard boiled eggs peeled and finely chopped or grated
- Minced fresh chives
Instructions
Steaming Asparagus
- Fill a saucepan with about an inch of water and bring to a boil over medium-high heat. Place the asparagus in a steamer basket and set inside the saucepan. The water should not touch the asparagus. Cover with a lid and steam over medium-low heat for about 5 minutes, or until tender and bright green but still a little crisp.1 1/4 pound asparagus
Making Vinaigrette
- Add olive oil, sherry vinegar, shallot, Dijon, and salt and pepper to taste to a mason jar or bowl. Shake or mix well. Taste and adjust the seasoning.
- Gently toss the still-warm asparagus with the vinaigrette and place on a serving platter. Top with the eggs and garnish with minced chives. Drizzle some additional olive oil before serving.
Notes
Steamed asparagus topped with diced hard boiled eggs and a tangy vinaigrette is a simple yet delicious dish that highlights one of spring’s first vegetables.