This is such a simple, elegant asparagus dish. The asparagus gets quickly blanched, then tossed into a simple mustard butter sauce, and topped with soft-boiled eggs. Er, they were supposed to be softboiled, but I have a toddler, so mine were very, very hardboiled. If you were serving this for brunch, it would also be great with poached or fried eggs!
Asparagus with Mustard Butter and Soft-Boiled Eggs
Ingredients
- 1 pound asparagus
- Kosher salt
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp sherry vinegar
- 2 tsp grainy or Dijon mustard
- Freshly ground black pepper
- 2 tbsp minced soft herbs such as chives, parsley, or basil
- Optional: soft-boiled eggs
Instructions
- Fill a skillet with 2 inches of water, add a huge pinch of salt, and bring to a boil over high heat. Add the asparagus and cook for 2 to 4 minutes – 2 for skinny little asparagus, 4 for the super thick ones. Drain the skillet and transfer the asparagus to a paper towel-lined plate.
- Return the skillet to medium heat and melt the butter. Stir in the garlic for 30 seconds. Add the vinegar, mustard, a huge pinch of salt, and a big pinch of black pepper.
- 1 pound asparagus
- Kosher salt
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp sherry vinegar
- 2 tsp grainy or Dijon mustard
- Freshly ground black pepper
- 2 tbsp minced soft herbs such as chives, parsley, or basil
- Optional: soft-boiled eggs
I had a bag of haricots vert on hand so used them instead of asparagus (avoiding a trip to the store!). My herb on hand was fresh thyme and I opted out of the boiled eggs since I was serving as a side dish to a roast and didn’t need another protein. However, adding the eggs would make this a nice lunch entree. End result was delicious!