Ingredients

The following ingredients have 5 Servings
  • 2 pounds asparagus
  • Sea salt
  • 2 hard boiled eggs
  • 1 small shallot (minced)
  • 3 tablespoons Meyer lemon juice (from 1 lemon)
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil

Instruction

  • Bring a large pot of salted water to boil. Trim the asparagus and tie into two bundles with kitchen twine.
  • Blanch the asparagus for 2-3 minutes, until tender but still green and vibrant. Remove to an ice bath or a colander and rinse with cold water until cool. Remove the twine - the asparagus will shrink as you cook them, so it should slide right off.
  • Meanwhile, halve the eggs and push them through a metal fine mesh sieve.
  • Whisk together the shallot, Meyer lemon juice, 1/2 teaspoon salt, and Dijon. Add the olive oil in a thin stream and whisk constantly until combined.
  • Arrange the asparagus on a platter, drizzle with the vinaigrette, and top with the egg.