Active Time

　　20 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 4 servings

　　1 1/2 lb medium asparagus, trimmed

　　1 tablespoon Sherry vinegar

　　2 teaspoons minced shallot

　　1/4 teaspoon Dijon mustard

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　3 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons finely chopped fresh tarragon

　　1 large egg, hard-boiled

　　

Step 1

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

　　

Step 2

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

　　

Step 3

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.