Asparagus Dinner

Name: Asparagus Dinner
Ingredients: 2 pounds asparagus large, about 3/4 inch thick, up to 3; 1 tablespoon extra-virgin olive oil; 2 shallots finely chopped; 2 teaspoons dijon mustard; 3 tablespoons balsamic vinegar; salt; freshly ground black pepper; olive oil cup good quality; 12 new potatoes roasted or boiled, cut in half; 3 eggs hard-cooked, peeled and halved; 2 tablespoons chopped parsley and chives, mixed together

11 ingredients

5 steps

Ingredients

2 pounds asparagus large, about 3/4 inch thick, up to 3
1 tablespoon extra-virgin olive oil
2 shallots finely chopped
2 teaspoons dijon mustard
3 tablespoons balsamic vinegar
salt
freshly ground black pepper
olive oil cup good quality
12 new potatoes roasted or boiled, cut in half
3 eggs hard-cooked, peeled and halved
2 tablespoons chopped parsley and chives, mixed together

Directions

1

1.Place heavy baking sheet in the middle of the oven. Set oven temperature to 450 degrees.
2

2.Wash and peel asparagus with a non-swivel French peeler starting about 1-1/2 to 2 inches below the tip and peeling straight down towards the cut end. Snap off the tough ends and trim straight. Place asparagus on a large plate and drizzle with the tablespoon of olive oil.
3

3.When oven reaches 450 degrees, spread asparagus spears in one layer on the baking sheet. Roast for about 5 minutes, then turn with tongs. Continue roasting for another 2 minutes or until just tender. Remove from oven and allow to cool slightly.
4

4.In a small jar, combine shallots, mustard, vinegar, and salt and pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously until well combined.
5

5.Arrange the asparagus, potatoes, and eggs on a serving platter and pour the vinaigrette over.Garnish with parsley and chives and serve immediately.