1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 Tbsp red wine vinegar
salt and pepper
2 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
1 Tbsp finely cut chives
Snap off and discard the tough bottoms of each asparagus spear. If using large, thick asparagus, peel the lower ends with vegetable peeler. Medium asparagus will not need peeling.
Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk).
Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
In a large, stainless-steel soup pot, bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done.
Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel.
Asparagus may be served warm or at room temperature.
To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.
Yield: 4 to 6 servings.
