Aspargus With Tarragon Sherry Vinagarette - cooking recipe

Ingredients

1 1/2 lbs medium asparagus, trimmed
1 tablespoon sherry wine vinegar
2 teaspoons minced shallots
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

Preparation

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
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 a 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.