Directions:
- Steam asparagus on a steamer rack set over boiling water, covered, until just 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.
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.81 Kcal (644 kJ) | ||
| Calories from fat | 112.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 46.63mg | 16% | |
| Sodium | 168.37mg | 7% | |
| Potassium | 373.2mg | 8% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 3.66g | 15% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 3.6mg | 20% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.9 Kcal (322 kJ) | ||
| Calories from fat | 56.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 19% | |
|---|---|---|---|
| Cholesterol | 23.31mg | 16% | |
| Sodium | 84.18mg | 7% | |
| Potassium | 186.59mg | 8% | |
| Total Carbs | 3.69g | 2% | |
| Sugars | 1.83g | 15% | |
| Dietary Fiber | 1.75g | 14% | |
| Protein | 2.57g | 10% | |
| Vitamin C | 5.2mg | 17% | |
| Iron | 1.8mg | 20% | |
| Calcium | 25.4mg | 5% | |
* 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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