Dairy FreeGluten FreeMeatlessPaleoRecipes

Asparagus, Eggs, and Dijon Vinaigrette


Sorry for the pause since the last quick weeknight meals post. My parents came to visit, we had a nice quick getaway to an island in the North Sea, then we all got sick. This past week I’ve been playing catch-up to try to test a few more recipes for you. Before the pause I tested a complete dud, so I am happy to report the next few recipes all come from the same source and seem to be foolproof!

This recipe comes from Jamie Oliver’s new cookbook, 5 Ingredients: Quick & Easy Food. I’ll share a couple of recipes, but I highly recommend you purchase the book because there are so many healthy, fast, and tasty recipes.

Now for today’s recipe. The great thing about this recipe is you can substitute a bit if you’re short on time or can’t find an ingredient. In Germany, for example, it is hard to find asparagus out of season so I used jarred white asparagus! It was still delicious. The only sub you can’t really make here is the fresh tarragon. I love fresh tarragon, especially with mustard (I always bring back tubes of tarragon mustard when we go to Austria), but its somewhat licorice-y taste isn’t for everyone. If you don’t like tarragon, you’ll probably want to skip this recipe. If you like it then here you go!

Asparagus, Eggs, and Dijon Vinaigrette

* The UK version of the cookbook calls this French dressing, which is technically true, but I didn’t want any of my American readers to picture the sickly sweet bottled “French Dressing” before explanation.

Servings: 2

Time: 15-20 minutes


  • 1 small red onion
  • 4 large eggs (good quality)
  • Asparagus for two (cookbook says 350g, but you know how hungry you are). Fresh is best, but jarred if you’re in a pinch. Leftover asparagus works great, too!
  • 1/2 bunch fresh tarragon, leaves picked
  • 2 heaping teaspoons Dijon mustard (I used Maille)
  • 4 Tablespoons red or white wine vinegar
  • 6 Tablespoons olive oil


  • Peel and thinly chop the red onion. Place in bowl and cover with the wine vinegar and a good pinch of salt.
  • Boil the eggs to your desired consistency. Slightly runny or just firm would be perfect. Mine were too runny.
  • You can steam the asparagus in a colander above the eggs, or you can take an additional step to steam them separately. If you use leftovers (or jarred) you can just skip this step.
  • Whisk the mustard and 6 Tablespoons olive oil then slowly add in the onion soaking vinegar (use a sieve to save the onions). It will form a nice emulsion. Add salt and pepper to taste.
  • Place the asparagus on the two plates. Run the eggs under cool water until you can hold them to peel them and slice them in half.
  • Sprinkle the tarragon leaves and onion on top of the asparagus and eggs.
  • Drizzle each plate with dressing to taste (you can save the rest if you have leftovers) and add pepper to taste.


This is one of my new favorite dishes and I will probably make it every other week- it is such an easy dish that feels very special. Enjoy!

I’m having some trouble with the mailing list at the moment. I’ll try to have it back up and running as soon as possible. In the meantime, be sure to check back often for new posts!

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