Asparagus Dinner
By: Anonymous
Published: Sunday, February 21, 2010 - 1:54am

Ingredients




2 pounds large asparagus, (about ¾ inch thick), up to 3
1 tablespoon extra virgin olive oil
2 shallots, finely chopped
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper
 cup good quality olive oil
12 roasted or boiled new potatoes, cut in half
3 hard-cooked eggs, peeled and halved
2 tablespoons chopped parsley and chives, mixed together

Preparation

1 1.Place heavy baking sheet in the middle of the oven. Set oven temperature to 450 degrees. 2 2.Wash and peel asparagus with a non-swivel French peeler starting about 1-1/2 to 2 inches below the tip and peeling straight down towards the cut end. Snap off the tough ends and trim straight. Place asparagus on a large plate and drizzle with the tablespoon of olive oil. 3 3.When oven reaches 450 degrees, spread asparagus spears in one layer on the baking sheet. Roast for about 5 minutes, then turn with tongs. Continue roasting for another 2 minutes or until just tender. Remove from oven and allow to cool slightly. 4 4.In a small jar, combine shallots, mustard, vinegar, and salt and pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously until well combined. 5 5.Arrange the asparagus, potatoes, and eggs on a serving platter and pour the vinaigrette over.Garnish with parsley and chives and serve immediately. 6 Cuisine:"African/middle Eastern"