Asparagus with Tangy-Smoky Dressing
Asparagus with Tangy-Smoky Dressing is If you have asparagus, salt and pepper, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It works well as a side dish.
Instructions
In a large pot of water over medium heat, add the asparagus spears and steam until barely tender, about 4 minutes.
Put the egg yolks in a small bowl and break them up with a fork until no clumps remain.
Add the mustard, lemon juice, vinegar, smoked paprika, salt and pepper, to taste, and whisk until smooth.
Drizzle in the olive oil, while whisking, to make a creamy dressing. Arrange the asparagus on serving plates. Chop the egg whites and sprinkle them over the asparagus along with the lemon zest and capers.
Drizzle with the dressing and top with freshly ground black pepper, to taste.
Serve warm, room temperature or chilled.
Lay the eggs in a single layer in a large saucepan. Cover with cold water by at least 1-inch. Bring to a simmer over low heat and cook for 1 minute. Cover with a lid, turn off the heat, and allow the eggs to sit for 15 minutes. Rinse with cold water.