Asparagus with Grated Egg & Vinaigrette

by Thea Miller

A beautiful side dish Easter, this would also work with most brunch menus. Serves 4-6. 


2 bunches Asparagus, tough stem ends removed
1 Hard Boiled Egg, peeled
1 tablespoon red or white wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove, minced
3 Tablespoons extra-virgin olive oil
½ teaspoon coarse salt
 ¼ teaspoon freshly ground pepper

Adapted from yum sugar

Steam asparagus over medium high heat for 5-10 minutes, depending on width, or until tender when pierced with a fork.
Place asparagus on a serving dish. With a handheld fine grater, grate the whole peeled egg over the asparagus, as much as you would like.
In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.
Drizzle with vinaigrette over asparagus and let sit at room temperature until ready to serve.