Directions:
- Prepare a bowl of ice and cold water.
- Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
- Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.14 Kcal (2086 kJ) | ||
| Calories from fat | 304.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.82g | 52% | |
|---|---|---|---|
| Cholesterol | 125.75mg | 42% | |
| Sodium | 1357.38mg | 57% | |
| Potassium | 386.56mg | 8% | |
| Total Carbs | 44.59g | 15% | |
| Sugars | 31.36g | 125% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 9.28g | 19% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 4.7mg | 26% | |
| Calcium | 86.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 217.26 Kcal (910 kJ) | ||
| Calories from fat | 132.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 52% | |
|---|---|---|---|
| Cholesterol | 54.85mg | 42% | |
| Sodium | 592.01mg | 57% | |
| Potassium | 168.6mg | 8% | |
| Total Carbs | 19.45g | 15% | |
| Sugars | 13.68g | 125% | |
| Dietary Fiber | 2.19g | 20% | |
| Protein | 4.05g | 19% | |
| Vitamin C | 4.5mg | 17% | |
| Iron | 2.1mg | 26% | |
| Calcium | 37.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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