This pairing of two spring classics has a long and elevated history. But we found a few tricks to make it even better.
Why This Recipe Works
This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard-cooked egg. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Mashing one of the hard-cooked yolks into our dressing made it thick enough to fully coat the spears, and shredding the eggs on the small holes of a box grater produced the perfect fluffy texture.