- ½ a small red onion
- 4 large free-range eggs
- 350 g asparagus
- ½ a bunch of fresh tarragon , (15g)
- 2 heaped teaspoons Dijon mustard
- Peel and very finely chop the red onion, place in a bowl, cover with 4 tablespoons of red wine vinegar and add a very good pinch of sea salt.
- Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly.
- Line up the asparagus, trim off the woody ends, and place in a colander above the eggs, covered, to steam while the eggs cook. Meanwhile, pick the tarragon leaves.
- In a bowl, whisk the mustard with 6 tablespoons of extra virgin olive oil, adding it gradually, then pour in the soaking vinegar from the onion through a sieve, whisking constantly. Taste and season to perfection with black pepper.
- When the time’s up on the eggs, divide the asparagus between your plates.
- Refresh the eggs under cold water until cool enough to handle, then peel, halve and plate up, sprinkled with the tarragon leaves and onion.
- Drizzle each plate with 1 tablespoon of dressing (save the rest for another day), season from a height with a pinch of pepper, and dig in.
Source: Jamie Oliver