2 Hard boiled eggs ( 1/2 egg per serving)

1 lb green asparagus

2 tbls white wine vinegar (preferably tarragon)

2 tsp whole grain mustard

1 tsp Dijon mustard

1/3 cup safflower or grapeseed oil

1 small shallot thinly sliced into rimgs

3 tsp coarsely chopped fresh tarragon

1 cup baby arugala


Cut asparagus on a sharp diagonal into 1/4 inch thick slices, leaving tips whole.

Arrange asparagus on steamer rack and steam until just tender , 2 to 3 minutes, then transfer to a bowl of ice water to stop cooking.  Drain well and pat dry with paper towels.

Whisk together vinegar and mustards.  Add oil in a slow stream, whisking.  Stir in shallot, 2 teaspoons tarragon and salt and pepper to taste.

Toss asparagus and arugula with half of vinaigrette and mound on 4 plates.  Add the egg to each plate artistically.  Drizzle with remaining dressing and sprinkle with remaining tarragon.

Bon Appetite !


About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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