ASPARAGUS WITH HORSERADISH VINAIGRETTE

Asparagus with Horseradish Vinaigrette image

Provided by C G

Time 15m

Number Of Ingredients 10

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1 1/2 lb fresh asparagus
2-3 Tbsp mixed fresh herbs (fresh!) (i used fresh chives from our garden but i think that dill or tarragon would be good, too!)
1 hard-boiled egg
HORSERADISH VINAIGRETTE:
2 Tbsp freshly grated horseradish
1 medium shallot, peeled and finely chopped
1/4 c champagne vinegar (or white wine vinegar)
freshly cracked black pepper
salt, to taste
1/3 c olive oil or similar oil (greatly reduced from 1 cup but add more if desired)

Steps:

1. Note: The original recipe calls for boiling the asparagus which you can do. However, I much prefer either lightly steaming, pan/outdoor grilling or roasting asparagus for superior taste and texture.
2. In a small glass bowl whisk together the vinaigrette ingredients. Taste and adjust seasoning if necessary. Best if the vinaigrette is prepared 1 hour in advance.
3. Once you have cooked the asparagus now arrange the spears on a serving platter.
4. Pour the vinaigrette evenly over the asparagus.
5. Sprinkle the chopped herb(s) over the asparagus and garnish with the hard boiled egg. Serve warm or at room temperature.