• 1 pound fresh asparagus spears, washed and tough ends removed
  • 1 hard-boiled egg, peeled


  • 2 tsp fresh tarragon, finely chopped OR
  • 1 tsp dried oregano
  • 1 clove garlic, finely chopped
  • 1 tsp sugar
  • 1 tsp salt
  • .5 tsp ground pepper
  • 1 tsp brown mustard
  • .33 cup cider vinegar
  • 1 cup olive oil or other vegetable oil

Bottled Italian dressing may be used

  1. Place raw asparagus in pan that allows the spears to lie flat.
  2. If making dressing, mix all dressing ingredients in a blender until smooth, or whisk together in a bowl.
  3. Pour either homemade or bottled dressing over asparagus, cover and marinate for a minimum of 4 hours in refrigerator.
  4. Carefully remove asparagus to serving dish, leaving excess dressing behind.
  5. Before serving, finely grate a hard-boiled egg over the asparagus.

Serve chilled or at room temperature.


Notes: Grated romano or parmesan cheese is a nice addition to this dressing. If you don’t have time to fully marinate the asparagus, steam it for 2-3 minutes before adding to marinade. It will be ready in an hour. Food that is served with grated egg is often called “mimosa”.

SOURCE: Original recipe 

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