Ingredients

Use asparagus spears that are between 1/4 and 1/2 inch in diameter.

2 pounds thin asparagus, trimmed

Salt and pepper

2 tablespoons red wine vinegar

1 tablespoon minced shallot

1 tablespoon minced fresh tarragon

2 teaspoons Dijon mustard

1 teaspoon honey

2 large hard-cooked eggs

2 tablespoons extra-virgin olive oil

1 tablespoon capers, rinsed and chopped

Preparation

  1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.)

  2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat.

  3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.