Asparagus Vinaigrette
- 2 bunches asparagus, trimmed
- Juice of one lemon
- 3 TB minced shallot
- 1 tsp. kosher-for-Passover mustard
- ¼ cup extra-virgin olive oil
- 2 hard-boiled eggs, peeled and chopped
- Salt and pepper to taste
- Bring a large deep skillet of salted water to boil.
- Place the asparagus in the water and return it to a boil.
- Once the water is boiling, cook the asparagus until crisp-tender, about 3 minutes.
- Drain the asparagus and immediately place in a bowl of ice water to stop the cooking.
- Drain the asparagus and dry well.
- Meanwhile, prepare the dressing by whisking together the lemon juice, chopped shallot, and mustard in a small bowl.
- While whisking, slowly add the olive oil in a steady stream. Continue to whisk dressing until fully combined.
- Arrange the asparagus on a platter and drizzle with dressing.
- Season asparagus well with salt and pepper and garnish with the hard-boiled egg.
- Serve cold or room temperature.
Can be prepared in advance and refrigerated until ready to serve.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/03/31/marianos-best-chicago-grocery-store-passover/
3.4.3177