Asparagus with Chopped Egg and Vinaigrette

I am not sure why we dyed so many eggs for Easter. My kids just get so excited about the colors and the eggs seem to go to fast. Of course we used the hard-boiled eggs for the usual things that we love- Egg Salad Sandwiches and Deviled Eggs, but I didn't take pictures because I have posted about both of those before (last year). I was looking for a different recipe that would use a couple of the eggs.
I remembered this recipe from the April issue of Everyday with Rachel Ray and asparagus has been very affordable lately, so I decided this was the next thing I was going to try.
This recipe is really easy. I had everything on hand and it was ready in a matter of minutes. You just press the eggs through a sieve and place them on top of the asparagus which is drizzled with the vinaigrette. It turned out great and made for a nice side dish.

Asparagus with Chopped Egg and Vinaigrette

Susan Jaslove

From Every Day with Rachael Ray

April 2009

SERVES 8

Prep Time: 20 min

Cook Time: 5 min

3 bunches asparagus (about 3 pounds), tough ends snapped off
3 tablespoons apple cider vinegar
1 small shallot, finely chopped
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crushed
1 tablespoon grated orange peel
1/2 cup extra-virgin olive oil
Salt and pepper
2 large eggs, hard-boiled

1. In a large, deep skillet, add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry.

2. In a small bowl, whisk together the apple cider vinegar, shallot, mustard, tarragon and orange peel. Slowly whisk in the olive oil until combined; season with salt and pepper.

3. Cut the hard-boiled eggs in half, then press through a sieve into a small bowl. Toss the asparagus with some of the vinaigrette. To serve, drizzle with more dressing and top with the eggs.

Coming Tomorrow- Craving Ellie- Balsamic Chicken