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Asparagus with Soft Boiled Eggs and Tarragon

Asparagus with Soft Boiled Eggs and Tarragon

Asparagus with Soft Boiled Eggs and Tarragon

Serves 4

Prep Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1 tablespoon dijon mustard

3 tablespoons red wine vinegar

1 tablespoons finely chopped shallots

2 tablespoons capers, drained

1/3 cup extra virgin olive oil

4 large eggs

1 pound medium asparagus, ends trimmed

1/2 cup roughly chopped toasted walnuts

1/2 small bunch tarragon leaves (sub mint or parsley)

Kosher salt

Ground black pepper

Directions:

In a small bowl, whisk to combine dijon mustard, red wine vinegar, shallots, capers, 1/3 cup extra virgin olive oil and salt and pepper to taste; set aside.

Bring a medium pot of 8 cups water and 2 teaspoons salt to a boil, then gently lower eggs into boiling water. Cook for 6 minutes, remove with a slotted spoon and rinse under cold water. When cool enough to handle, peel and cut in half.

Bring same water back to a boil, add asparagus and cook for 3 minutes or until the stalks are just tender. Strain asparagus from water and place on a platter or plate.

Top asparagus with toasted nuts, eggs, drizzle vinaigrette and tarragon leaves. Season to taste with salt and pepper.



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