Brian and Lisa continue their series of egg recipes with Steamed Asparagus with French Vinaigrette. There is just one egg in this dish, but Brian says it really helps to balance out all the flavors.
Start by making your vinaigrette. Combine olive oil, ketchup, sugar, white vinegar, lemon juice, Dijon mustard, dry mustard, paprika, onion salt, salt and ground pepper in a bowl. Shake well and refrigerate for several hours. Steam the asparagus to your desired tenderness and drizzle with the vinaigrette. Finally, push a shelled, hard-cooked egg through a fine sieve to create a light dusting over the asparagus.
Lisa says this is a great recipe for Easter. What are some of your favorite Easter recipes? We’d love to hear from you. Leave a comment below.