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“Look-at-Me” Medley with Asparagus, Chopped Egg and Olives

Written By Pam Brandon and Anne-Marie Denicole On April 4, 2016

Divas asparagus

Sweet asparagus, spring’s runway-slim veggie, is dressed to impress with a classic vinaigrette, accessorized with chopped egg and black olives for a crunchy, salty ménage a trois. And the green giant gets super-food status with no fat and no cholesterol.

Just a quick plunge in boiling water brightens the asparagus and gives it a crisp-tender crunch—or microwave for 3 to 4 minutes with about a tablespoon of water, salt and pepper, and a small drizzle of olive oil. (Broccoli can stand in for the asparagus, but be sure it’s crisp tender.)

“Look-at-Me” Medley with Asparagus, Chopped Egg and Olives

Serves 4

2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
Cracked black pepper, to taste
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon chopped herbs, such as tarragon, chervil, marjoram, and basil
1 large garlic clove, minced
1/3 cup extra virgin olive oil
1 pound fresh asparagus, trimmed
3 hard-cooked eggs, chopped
1 cup pitted kalamata olives
Coarse salt, freshly ground black pepper, to taste

To make vinaigrette, whisk first 8 ingredients in a small bowl. Slowly add olive oil, whisking until thoroughly mixed. Set aside.

Bring water to boil in skillet; add asparagus spears. Return water to boiling; simmer, covered, about 3 minutes or until asparagus is crisp-tender. Rinse with cold water to stop the cooking process.

Divide asparagus onto four chilled plates, top with egg and olives. Drizzle each with vinaigrette, the finish with salt and pepper.

Diva confession: Use asparagus as soon as possible after purchase, and look for a compact tip on the bud cluster and a stalk that is green from the tip to the bottom. Before cooking, snap off fibrous ends with your fingers – the asparagus breaks naturally in the right place.

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