Asparagus, Eggs & French Dressing

Savor the vibrant flavors of spring with this delightful dish of tender asparagus, perfectly poached eggs, and a tangy Dijon dressing. Ideal for a light weeknight dinner or a refreshing brunch with friends.

• ½ small red onion
• 4 large eggs
• 350 g asparagus
• ½ bunch fresh tarragon
• 2 heaped teaspoons Dijon mustard

Method

1. 1

   Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.

2. 2

   Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.

3. 3

   Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook.

4. 4

   In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually.

5. 5

   Pour in the soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.

6. 6

   When the time's up on the eggs, divide the asparagus between your plates.

7. 7

   Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.

8. 8

   Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.