Asparagus with Tarragon Sherry Vinaigrette

April 19, 2016

Asparagus with Tarragon Sherry Vinaigrette

Just becomes something is simple, doesn't mean it isn't delicious! Embrace the Easter tradition of asparagus and egg and serve this at your Easter dinner.

Asparagus with Tarragon Sherry Vinaigrette

An essential addition to your Easter dinner sides.


  • 1 ½ pounds medium Asparagus, trimmed and peeled
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons minced Shallot, minced
  • ¼ teaspoon Dijon mustard*
  • ¼ teaspoon Salt
  • 1/ 8 teaspoon Black Pepper, freshly grounded*
  • 3 tablespoons Well Seasoned Olive Oil *
  • 1 ½ teaspoons Fresh Tarragon, finely chopped
  • 1 large Egg, hard-boiled & finely chopped
    • *Available from Well Seasoned


  1. Steam asparagus just until tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  2. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.


Prep Time:

15 Minutes

Cook time:

5 Minutes

Yield: N/A

Leave a comment

Comments will be approved before showing up.