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Tarragon Asparagus with Eggs


  • 1/3 c extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 1/2 tbsp. finely chopped fresh tarragon
  • 1 1/2 tsp. Dijon mustard
  • 1/4 tsp. black pepper
  • 1/8 tsp. granulated sugar
  • 1 small shallot, finely chopped
  • 3 tbsp. plus 3/4 tsp. kosher salt, divided
  • 10 c water
  • 3 bunches (about 3 lb.) thick asparagus spears
  • 2 boiled and peeled eggs, grated


  1. Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
  2. Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
  3. Arrange asparagus on a serving platter.
  4. Drizzle with vinaigrette, and toss lightly to coat.
  5. Top with grated eggs. Serve warm or at room temperature.