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Aspargus With Tarragon Sherry Vinagarette

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“My favorite way to serve asparagus.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
  2. transfer to a bowl of ice water to stop cooking.
  3. Drain well and pat dry with paper towels.
  4. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
  5. Whisk in tarragon.
  6. Halve egg and force each half through a coarse sieve into a bowl.
  7. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

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