Ingredients

• 1 1/2 lb medium asparagus, trimmed
• 1 tablespoon Sherry vinegar
• 2 teaspoons minced shallot
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons finely chopped fresh tarragon
• 1 large egg, hard-boiled

Instructions

1. Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
2. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
3. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.