Perfectly Steamed Asparagus
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Snap off and discard the tough bottom ends of the asparagus spears. If using large asparagus, peel the lower ends with a vegetable peeler; medium asparagus does not need peeling.
  2. To make the vinaigrette, put the shallot, vinegar, and a pinch of salt in a small bowl and let the shallot soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  3. Bring 4 quarts well-salted water to a rolling boil in a large nonreactive pot. Add the asparagus and cook for 3 to 5 minutes, until just done. (Alternatively, cook the asparagus in a steamer.)
  4. Remove the asparagus with a large spider or tongs and spread out on a baking sheet lined with a clean kitchen towel. The asparagus can be served warm or at room temperature.
  5. To serve, place the asparagus on a platter or individual plates. Spoon the vinaigrette over it, garnish with the halved or quartered eggs, and sprinkle with the chives.