The creamy yolk from these soft boiled eggs and tangy dressing are the perfect compliment to fresh Good Hope Gardens asparagus.
Ingredients
1 bunch asparagus
2 eggs
Dijon Vinaigrette
4 cloves of garlic
2 tsp Dijon mustard
3/4 cup olive oil
pinch of salt
Directions
Blanch asparagus: Bring a medium pot of salted water to boil. Cut off the stem end of asparagus and drop in water for approximately 3 minutes or until al dente. Transfer to a bowl of ice cold water.
Make the Perfect Soft Boiled Egg: Bring a pot of water to a gentle boil. Gently place the eggs in the boiling water and set a timer for 6 minutes. Remove immediately and place eggs in cold water for 1 minute. Gently crack the shell all the way around and carefully peel the egg under running water. Cut eggs in half.
Make the Dressing: Add all ingredients to a blender and blend until smooth.
Assemble: Divide Asparagus between 4 plates, add 1/2 egg to each plate and drizzle with the dressing. Serve and enjoy!