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.