Hamdi Saidani This Asparagus, eggs & French dressing Recipe is a simple and elegant recipe, which is made with fresh asparagus and Dijon mustard. It’s the perfect spring lunch, ready in about 15 minutes.
Asparagus, eggs & French dressing Recipe Ingredients
- ½ a small red onion
- 4 large free-range eggs
- 350g asparagus
- ½ a bunch of fresh tarragon (15g)
- 2 heaped teaspoons Dijon mustard
- 4 tablespoons of red wine vinegar
- 6 tablespoons of extra virgin olive oil
- Sea salt and black pepper
How To Make Asparagus, eggs & French dressing
- Pickle the Onion: Peel and very finely chop the red onion. Place it in a small bowl, cover with the red wine vinegar, and add a very good pinch of sea salt. Set aside to pickle.
- Cook Eggs & Steam Asparagus: Bring a pan of water to a vigorous simmer. Carefully lower the eggs into the water and boil for exactly 5½ minutes for a perfectly soft yolk. While the eggs are boiling, trim the woody ends off the asparagus and place the spears in a colander set over the pan. Cover the colander with a lid to steam the asparagus.
- Make the French Dressing: Pick the tarragon leaves. In a separate bowl, whisk the Dijon mustard while gradually adding the extra virgin olive oil until it’s combined. Strain the vinegar from the pickled onions into the bowl, whisking constantly to create a smooth dressing. Season to perfection with black pepper.
- Assemble and Serve: When the 5½ minutes are up, divide the steamed asparagus between your plates. Refresh the eggs under cold water just until they are cool enough to handle, then peel, halve, and arrange them on the plates. Sprinkle the pickled onion and tarragon leaves over the top. Drizzle each plate with dressing, season with a final pinch of pepper, and serve immediately.
Recipe Tips
- How to get the perfect soft-boiled egg? The timing is key. For a liquid yolk and a set white, 5½ minutes in vigorously simmering (not violently boiling) water is perfect. Have a bowl of cold water ready to stop the cooking process immediately.
- Can I use a different herb? If you’re not a fan of tarragon’s anise-like flavor, fresh parsley or chives would be a delicious and classic substitute.
- How to prevent asparagus from getting soggy? Steaming the asparagus over the boiling eggs is an efficient method. Steam only until it is tender-crisp and bright green. It should still have a slight bite.
- What if I don’t have red wine vinegar? White wine vinegar or apple cider vinegar are excellent substitutes and will provide a similar tangy base for the dressing.
What To Serve With Asparagus, eggs & French dressing
This light and elegant dish is lovely on its own, but also pairs wonderfully with:
- A slice of crusty, toasted sourdough bread to mop up the runny yolk and dressing
- A piece of grilled salmon or chicken for a more substantial meal
- A crisp glass of Sauvignon Blanc
How To Store Leftovers
This dish is best enjoyed fresh. If you have leftovers, store the components separately in the refrigerator for up to a day. The leftover dressing can be kept in an airtight jar in the fridge for up to a week.
Asparagus, eggs & French dressing Nutrition Facts
- Calories: 350-450 kcal
- Fat: 30g
- Carbohydrates: 8g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why soak the onion in vinegar?
This step quickly pickles the red onion. It softens its sharp, pungent bite and infuses it with a tangy flavor, making it a perfect acidic counterpoint to the rich egg yolk and dressing.
Can I make the dressing ahead of time?
Yes, absolutely. You can prepare the dressing a day or two in advance. Store it in a sealed jar in the refrigerator. Just give it a good shake to re-emulsify it before using.
Can I cook the eggs for longer if I don’t like a runny yolk?
Of course. For a jammy, soft-set yolk, boil the eggs for 7 minutes. For a fully hard-boiled egg, cook for 10-12 minutes.
Try More Recipes:
- Jamie Oliver Halloumi Spiced Scrambled Eggs
- Jamie Oliver Scotch Eggs
- Jamie Oliver 15 Minute Meal Korean Fried Rice
Asparagus, eggs & French dressing Recipe
Course: SaladsCuisine: FrenchDifficulty: Easy2
servings10
6
minutes450
kcalTender steamed asparagus and perfect soft-boiled eggs are brought together with a zesty homemade French vinaigrette and fresh tarragon.
Ingredients
½ small red onion
4 large free-range eggs
350g asparagus
½ bunch fresh tarragon (15g)
2 heaped tsp Dijon mustard
4 tbsp red wine vinegar
6 tbsp extra virgin olive oil
Salt and pepper
Directions
- Finely chop the red onion and place it in a bowl with red wine vinegar and a pinch of salt.
- Boil the eggs in simmering water for exactly 5½ minutes.
- Steam the asparagus in a colander over the boiling eggs while they cook.
- Make the dressing by whisking mustard and olive oil, then whisking in the strained vinegar from the onions.
- Divide the asparagus and halved eggs between plates.
- Sprinkle with the pickled onion and tarragon leaves.
- Drizzle with dressing and serve immediately.
Notes
- The 5½-minute egg timing is crucial for a perfectly runny yolk.
- Steaming the asparagus over the eggs is an efficient way to cook both at once.
- The leftover dressing can be stored in a jar in the refrigerator for another use.
- Don’t skip the step of pickling the onion; it adds a bright, tangy element that elevates the dish.