Sunday, April 4, 2010

Steamed Asparagus with Chopped Eggs and Herbed Dressing

We had a lighter supper last night in preparation for the throw-down that is Easter. I served this with some baked honey and mustard butter beans that I found on A Wee Bit of Cooking's blog.

Steamed Asparagus with Chopped Egg and Herbed Dressing:

1 bunch of asparagus, trimmed and steamed until crisp tender
2 hard boiled eggs, chopped (cover eggs in cold water and heat until the water starts to boil, then turn off heat and keep covered for 12 minutes, then rinse under cold water. No gray outsides on your yolks!)
~1 Tbs fresh tarragon, chopped
~1 tsp capers, chopped
~1 tsp whole grain mustard
a good squeeze of fresh lemon juice
(I'm just now realizing how yummy a little lemon zest would have been in there too, so you might try some of that too)
salt and fresh ground black pepper
olive oil
a tiny bit of agave nectar (or not)

Plate your asparagus and top with chopped eggs.
Combine tarragon through salt and pepper and mix well.
Slowly add oil while stirring, to emulsify the dressing.
Taste, and tweak in any way you'd like, adding a touch of agave or other sweet to balance if needed.
Drizzle dressing over asparagus and eggs.
Serve with an extra wedge of lemon.

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