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Asparagus with Hard-boiled Egg and French Vinaigrette



Four generous servings


Sometimes, simple is best, especially when freshness is present. Don’t leave out the egg – it truly adds depth to the mix and marries the flavors together. Left over vinaigrette? It’s a lovely change of pace on salads with hearts of palm, artichokes, fresh peas and other springtime delights.

1 lb fresh asparagus
1 large hard-cooked egg

French Vinaigrette:
1 cup olive oil
1⁄3 cup ketchup (homemade, if you’re feeling gourmet)
1⁄4 cup sugar
1⁄2 cup white vinegar
1 T lemon juice
1 t Dijon mustard
1 t dry mustard
1 t paprika
1 T onion salt
1 t salt
1 t fresh ground black pepper


Steam or blanch asparagus to desired tenderness.

Combine all ingredients for the vinaigrette and shake well.

Refrigerate for a few hours before serving.

Place asparagus on plate.

Drizzle with the French Vinaigrette then push the hard-cooked egg through a fine sieve over the asparagus.


Some folks prefer bright green asparagus with a little crunch left in. For that texture, place asparagus in a microwave dish with ¼ cup water and cook for 3-4 minutes until desired doneness. Then run under cold water to stop the cooking process.

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