Asparagus Vinaigrette
 
Ingredients
  • 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
Instructions
  1. Bring a large deep skillet of salted water to boil.
  2. Place the asparagus in the water and return it to a boil.
  3. Once the water is boiling, cook the asparagus until crisp-tender, about 3 minutes.
  4. Drain the asparagus and immediately place in a bowl of ice water to stop the cooking.
  5. Drain the asparagus and dry well.
  6. Meanwhile, prepare the dressing by whisking together the lemon juice, chopped shallot, and mustard in a small bowl.
  7. While whisking, slowly add the olive oil in a steady stream. Continue to whisk dressing until fully combined.
  8. Arrange the asparagus on a platter and drizzle with dressing.
  9. Season asparagus well with salt and pepper and garnish with the hard-boiled egg.
  10. Serve cold or room temperature.
Notes
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/