Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions | America's Test Kitchen

Ingredients

• Salt and ground black pepper
• 1/2 teaspoon granulated sugar
• 1/2 cup white wine vinegar, plus 1 additional tablespoon
• 1 small red onion, sliced thin and separated into rings
• 1/3 cup minced fresh parsley leaves
• 2 teaspoons chopped fresh tarragon leaves
• 1 tablespoon capers, drained
• 1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1 1/2 pounds asparagus, rinsed and ends snapped
• 1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving