Asparagus, Eggs & French Dressing
A vibrant dish featuring fresh asparagus, perfectly cooked eggs, and a zesty French dressing, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blanching and Boiling
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- ½ Small Red Onion
- 4 Large Free-Range Eggs
- 350g Asparagus
- ½ Bunch Fresh Tarragon (15g)
- 2 Heaped tsp Dijon Mustard
- 4 tbsp Red Wine Vinegar
- 6 tbsp Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Prep the asparagus by rinsing under cold water and snapping off the tough ends.
- Cook the eggs in gently simmering water for about 6–10 minutes depending on desired doneness.
- Blanch the asparagus in boiling salted water for 2–3 minutes until tender-crisp.
- Make the dressing by whisking together Dijon mustard, red wine vinegar, salt, pepper, and olive oil.
- Assemble the dish by layering blanched asparagus and sliced eggs, then drizzling with dressing.
- Finish with a sprinkle of extra tarragon and freshly cracked black pepper.
Notes
Serve warm or cold. Can be made ahead; store asparagus and eggs separately.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
Keywords: asparagus, eggs, French dressing, brunch, salad