Aspargus With Tarragon Sherry Vinagarette

• 1 1/2 lbs medium asparagus, trimmed
• 1 tablespoon sherry wine vinegar
• 2 teaspoons minced shallots
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons finely chopped fresh tarragon
• 1 large egg, hard-boiled

1. Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness).
2. transfer to a bowl of ice water to stop cooking.
3. Drain well and pat dry with paper towels.
4. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl a add oil in a slow stream, whisking until emulsified.
5. Whisk in tarragon.
6. Halve egg and force each half through a coarse sieve into a bowl.
7. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

medium asparagus, sherry wine vinegar, shallots, mustard, salt, black pepper, extravirgin olive oil, tarragon, egg

Taken from www.food.com/recipe/aspargus-with-tarragon-sherry-vinagarette-477718 (may not work)