Asparagus With Horseradish Vinaigrette

Name: Asparagus With Horseradish Vinaigrette
Total time: 20 min
Yield: Serves 4
Ingredients: Sea salt; 1 1/2 pounds very thin asparagus; 2 tablespoons freshly grated horseradish; 1 shallot, finely chopped; 1/4 cup Champagne vinegar; Freshly ground black pepper; 1 cup vegetable or canola oil; 2 tablespoons mixed fresh herbs, roughly chopped; 1 hard-boiled egg, finely chopped

Recipe from JAR

Adapted by Amanda Hesser

Updated Aug. 12, 2024

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Serves 4

Sea salt
1½pounds very thin asparagus
2tablespoons freshly grated horseradish
1shallot, finely chopped
¼cup Champagne vinegar
Freshly ground black pepper
1cup vegetable or canola oil
2tablespoons mixed fresh herbs, roughly chopped
1hard-boiled egg, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
Step 2
In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
Step 3
Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.