| Title: | Asparagus with Vinaigrette |
| Wine Pairing: | Sparkling, Sauvignon Blanc, Reisling |
| We Recommend: |
Sileni Estates 2007 Sauvignon Blanc Iron Horse 2007 Rose de Pinot Noir Cantina Montelliana Prosecco Extra Dry NV |
| Ingredients: | 1 1/2 lb medium asparagus, trimmed 1 tablespoon Sherry vinegar 2 teaspoons minced shallot 1/4 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh tarragon 1 large egg, hard-boiled |
| Instructions: | Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg. |