Recipe: <!-- -->Asparagus with Mustard-Herb Vinaigrette<!-- -->
This classic French recipe can be made with either asparagus or leeks. A simple garnish of chopped eggs and fresh herbs results in a visually impressive side dish for a spring lunch or brunch.
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Cooking tools:
- Whisk
- Mixing bowl
- Pot
- Stove
- Colander
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon sherry or red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 pound (about 1 bunch) asparagus
- 2 hard-boiled eggs, finely chopped or grated
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
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