D
Dixie Girl
Guest
1 - 1 1/2lbs fresh asparagus, trimmed
1/4 cup white wine vinegar
2 tbs. Dijon mustard
1 tbs. chopped chives
2 tbs. minced shallots or green onions
2 tbs. chopped fresh parsley
1 tsp. chopped fresh tarragon
2 hard cooked eggs, chopped
3/4 cup olive oil
Cook the asparagus in a small amount of water in a saucepan until tender-crisp; drain and chill in the refrigerator. Combine the vinegar, Dijon mustard, chives, shallots, parsley, tarragon and eggs in a bowl. Add olive oil and whisk to mix well. Serve over the asparagus. Serves 6
1/4 cup white wine vinegar
2 tbs. Dijon mustard
1 tbs. chopped chives
2 tbs. minced shallots or green onions
2 tbs. chopped fresh parsley
1 tsp. chopped fresh tarragon
2 hard cooked eggs, chopped
3/4 cup olive oil
Cook the asparagus in a small amount of water in a saucepan until tender-crisp; drain and chill in the refrigerator. Combine the vinegar, Dijon mustard, chives, shallots, parsley, tarragon and eggs in a bowl. Add olive oil and whisk to mix well. Serve over the asparagus. Serves 6
