ASPARAGUS WITH CHOPPED EGG AND VINAIGRETTE

Reposted from RachelRayMag.com

First Line Therapy Servings:

1 Serving = 1/8 Recipe

3 1/2 Category 1 Vegetables (3.5), 4 Oils

Eggs (dyed or not!) will always have a reserved spot on the Easter menu—they’re symbols of renewal.

Makes: 8 servings       Prep: 20 mins;     Cook: 5 mins

Ingredients

• 3 bunches  asparagus (about 3 pounds), tough ends snapped off

• 3 tablespoons apple cider vinegar

• 1 small shallot, finely chopped

• 2 teaspoons Dijon mustard

• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crushed

• 1 tablespoon grated orange peel

• 1/2 cup extra-virgin olive oil

• Salt and pepper

• 2 large eggs, hard-boiled

Directions

1. In a large, deep skillet, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.
2. In a small bowl, whisk together the apple cider vinegar, shallot, mustard, tarragon and orange peel. Slowly whisk in the olive oil until combined; season with salt and pepper.
3. Cut the hard-boiled eggs in half, then press through a sieve into a small bowl. Toss the asparagus with some of the vinaigrette. To serve, drizzle with more dressing and top with the eggs.

Tip

• No sieve to break up the eggs? Just finely chop them.