Asparagus with an Egg and Cilantro Dijon Vinaigrette (Asperges Vinaigrette)

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Asperges Vinaigrette

Asparagus with an Egg and Cilantro Dijon Vinaigrette


Tawnya shaving asparagus
This recipe was the appetizer we made at the Paris cooking class.  We picked up the asparagus at the farmers market that day! I absolutely LOVED the vinaigrette. It was such a cool way of adding herbs, and adding eggs? Never would have thought of that.  I would make this vinaigrette and serve over almost anything: Steak, Chicken, Veggies, or even toasted bread.
Bon Appétit!
1 lb of white asparagus (can use green, just don’t need to peel.)
1 bunch of cilantro, chopped
2 hard boiled eggs, chopped (or use a fork) 
1 shallot, finely diced
1 tbsp Dijon Mustard
1 tbsp Cider vinegar
1/2 cup Extra Virgin olive oil
Salt and pepper

Peel and rinse the asparagus. Put them in salted and boiling water until just cooked through. (maybe 3-7 minutes.)

Peeled White Asparagus
Chef Fred and other cooks working on the shallot

In a bowl, whisk Dijon mustard and vinegar.  Add the chopped shallot, chopped hard boiled egg, chopped cilantro, olive oil and salt and pepper.  Stir.

Adding the egg to the Vinaigrette

Plate asparagus.  Cover with the vinaigrette.

(note: can make the vinaigrette a few day ahead of time if needed.) 

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