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Asparagus, Mustard And Egg



  • 2 pounds thick asparagus, break off woody ends.
  • 1 small shallot, finely diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 4 hard boiled eggs (make fresh)
  • 2oz of shaved parmesan


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  1. In a large stainless-steel pot bring 4 quarts of salted water to a boil. Put the asparagus in the water and cook for 3 to 5 minutes, until done. Remove asparagus, spread out on a kitchen towel and let come to room temperature.

  2. Add the shallots to the vinegar and let sit for 3-4 minutes. Add the olive oil to bowl and whisk together with the mustard, salt and pepper to taste.

  3. Toss vinaigrette, half of the cheese and the asparagus.

  4. Garnish with quartered eggs or chop the eggs if you prefer. Sprinkle with the rest of the parmesan over the salad.

Recipe courtesy of Jonny Hunter, culinary director for Underground Food Collective and one of two semifinalists for the 2015 James Beard Award for Best Chef-Midwest.

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