Asparagus with Shallot Vinaigrette, Grated Egg & Croutons
Active Time: 20 minutes | Total Time: 30 minutes | Serves 4
- About ¼ of a baguette
- 4 tablespoons extra virgin olive oil
- ⅛ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 pound asparagus
- ¼ plus ⅛ teaspoon freshly ground black pepper
- 2 large eggs
- 1 small shallot, chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
Heat the oven (with the oven rack in the middle) to 350°F.
For the croutons, tear the baguette into small pieces (you should get about 1 cup) and place on a sheet pan. Drizzle with 1 tablespoon of oil and sprinkle with the garlic powder and ⅛ teaspoon of the salt. Toss to coat and spread into an even layer. Bake 15 to 20 minutes, until golden brown and crisp.
To hard boil the eggs, place them in a small saucepan and cover with cold water by 2 inches. Turn the heat on to medium-high and let come to a boil. Remove from the heat, tightly cover, and let stand for 12 minutes. Then submerge the eggs into ice water to cool. Peel when ready.
Turn the oven heat up to 425°F. Snap off the ends of the asparagus (about 1 inch) and discard. Put the asparagus spears on a rimmed sheet pan. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to coat evenly then spread into a single layer. Roast for about 10 minutes, or until just tender.
In a small bowl, whisk together the shallot, mustard, lemon juice, and the remaining 2 tablespoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
Arrange the asparagus on a platter. Drizzle with the vinaigrette. Using the large holes of box grater, grate the eggs over the asparagus. Top with the croutons and dill.
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