| 1 Bay Leaf | 1 Clove Garlic |
| 1/2 Lemon | 1 LB Asparagus |
| 1-1/2 Tbsp Honey | 1 Small Red Onion, Finely Chopped |
| 2 Chopped Hard-Boiled Eggs | 1 Tbsp Fresh Chopped Herbs (Rosemary, Thyme, Sage) |
| 4 Tbsp White Wine Vinegar | Sea Salt |
| Ground Pepper | 1/2 C Classic Vinaigrette |
- In a large pot boil 4 quarts water, add bay leaf, lemon, vinegar, garlic, and honey.
- Add asparagus and blanch for 2 minutes. Immediately drain and place in ice water.
- Drain asparagus.
- In a separate bowl, combine remaining ingredients. Arrange asparagus on plate.
- Pour egg mixture over top and serve immediately.
Classic Vinaigrette
| 4 Tbsp Extra-Virgin Olive Oil | 1 Tbsp White Wine Vinegar |
| 1 Med Shallot | 1 Tsp Chopped Fresh Herbs |
| 3-1/2 Tsp Lemon or Lime Juice | 1 Tsp Dijon Mustard |
| Sea Salt to taste | Ground Pepper to taste |
| 1-2 drops of honey (optional) | |
- Whisk all ingredients together. Store for up to 2 weeks in refrigerator.
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