Asparagus Vinaigrette

Ingredients

• 2 large pasture-raised organic eggs
• 1 lb asparagus, woody ends trimmed
• 1 large shallot, minced
• 1 tbsp red wine vinegar
• 0.25 cup extra-virgin olive oil
• 1 tbsp water
• 1 garlic clove, grated
• 1 tsp Dijon mustard
• 1 tsp grainy Dijon mustard
• 1 tsp maple syrup
• 0.5 tsp kosher salt
• Pinch of freshly ground black pepper
• 2 tbsp finely chopped toasted walnuts
• 1 tbsp minced fresh chives

Instructions

1. Boil water over high heat. Add eggs, reduce to a rolling boil, and cook 9 min. Transfer to ice water (reserving the pot of boiling water) and cool 5 min. Reserve ice water, adding more ice if needed.
2. Peel eggs and grate on a box grater; set aside.
3. Blanch asparagus in the same boiling water over medium 3–4 min (depending on thickness) until fork-tender. Transfer with a slotted spoon to the ice water. Once cool, drain on a paper-towel-lined platter.
4. Stir shallot and vinegar together in a small bowl; let sit 5 min. Add olive oil, water, garlic, both mustards, maple syrup, salt, and pepper; whisk until smooth.
5. Arrange asparagus on a rimmed plate. Top with dressing, grated eggs, toasted walnuts, chives, and a crack of black pepper.

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