Asparagus Dinner Recipe

• 2 lb large asparagus, (about 3/4 inch thick), up to 3
• 1 Tbsp. extra virgin extra virgin olive oil
• 2 x shallots, finely minced
• 2 tsp Dijon mustard
• 3 Tbsp. balsamic vinegar Salt and freshly grnd black pepper
• 1/3 c. good quality extra virgin olive oil
• 12 x roasted or possibly boiled new potatoes, cut in half
• 3 x hard-cooked Large eggs, peeled and halved
• 2 Tbsp. minced parsley and chives, mixed together

1. 1.Place heavy baking sheet in the middle of the oven.
2. Set oven temperature to 450 degrees.
3. 2.Wash and peel asparagus with a non-swivel French peeler starting about 1-1/2 to 2 inches below the tip and peeling straight down towards the cut end.
4. Snap off the tough ends and trim straight.
5. Place asparagus on a large plate and drizzle with the Tbsp.
6. of extra virgin olive oil.
7. 3.When oven reaches 450 degrees, spread asparagus spears in one layer on the baking sheet.
8. Roast for about 5 min, then turn with tongs.
9. Continue roasting for another 2 min or possibly till just tender.
10. Remove from oven and allow to cold slightly.
11. 4.In a small jar, combine shallots, mustard, vinegar, and salt and pepper to taste.
12. Shake well and add in 1/3 c. of oil.
13. Shake vigorously till well combined.
14. 5.Arrange the asparagus, potatoes, and Large eggs on a serving platter and pour the vinaigrette over.Garnish with parsley and chives and serve immediately.
15. Cuisine:"African/middle Eastern"

asparagus, extra virgin extra virgin olive oil, shallots, mustard, balsamic vinegar salt, extra virgin olive oil, potatoes, eggs, parsley

Taken from cookeatshare.com/recipes/asparagus-dinner-70844 (may not work)