Grilled Asparagus with Green Herb and Hard Boiled Egg Vinaigrette
 
 
Grilled asparagus topped with a classic European-style vinaigrette featuring fresh herbs and farm-fresh hard-boiled eggs.
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Ingredients
  • 1 lb. fresh asparagus, remove rough ends and rinse
  • 4 scallions or spring onions, ends and rough tops removed, finely chopped
  • 1 cup loosely packed Italian flat leaf parsley, finely chopped
  • ½ cup loosely packed mint leaves, finely chopped
  • 1 Tablespoon capers in brine, drained (or may substitute chopped cornichon pickles or dill pickles), roughly chopped
  • 2 teaspoons (or more, to taste) white wine vinegar or sherry vinegar
  • 1 teaspoon dijon mustard
  • 2 hard boiled eggs (about 15 minutes to make sure yolk is fully cooked and almost powdery)
  • 1 cup olive oil
  • Salt and pepper, to taste
Instructions
  1. Coat the asparagus spears in oil and season with salt and pepper.
  2. Grill over hot grill until lightly browned but still holding their shape. (Or, you can grill in a griddle on a stovetop or broil in a 400-degree oven.)
  3. While the asparagus is cooking, remove the egg yolks and place in a bowl with the vinegar and mustard. Mash the yolks together with the vinegar and mustard until smooth.
  4. Chop the egg whites finely and set aside.
  5. While stirring constantly, whisk in the olive oil. Blend until emulsified. (Or, you can place it all in a mason jar to shake to combine, or use a hand-held blender.)
  6. Add the parsley, mint, egg whites, scallions, capers and gently stir.
  7. Add salt and pepper to taste, and more vinegar, if desired.
  8. To serve, drizzle vinaigrette over asparagus and put the vinaigrette in a bowl with a spoon on the table for guest to add more (and they will add more!)
Recipe by FamilyandForks at https://www.familyandforks.com/grilled-asparagus-green-herb-hard-boiled-egg-vinaigrette/