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Asparagus, eggs & French dressing
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Total Time:
15 minutes
15 minutes
Spring asparagus with runny eggs and French dressing - a delicious and quick dish you'll crave.
Ingredients:
- ½ a small red onion
- 4 large free-range eggs
- 350 g asparagus
- ½ a bunch of fresh tarragon (15g)
- 2 heaped teaspoons Dijon mustard
Instructions:
- Finely chop the red onion and place in a bowl. Cover with 4 tablespoons of red wine vinegar and a pinch of sea salt. Boil the eggs for exactly 5 ½ minutes in simmering water. Steam the asparagus while the eggs cook. Whisk mustard with 6 tablespoons of olive oil, gradually adding the soaking vinegar from the onion. Season with black pepper. Divide the asparagus between plates. Peel and halve the eggs, then place on top of the asparagus with tarragon leaves and onion. Drizzle each plate with 1 tablespoon of dressing. Season with pepper and enjoy.
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