Asparagus With Horseradish Vinaigrette
Updated Aug. 12, 2024
- Total Time
- 20 minutes
- Rating
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Ingredients
- Sea salt
- 1½pounds very thin asparagus
- 2tablespoons freshly grated horseradish
- 1shallot, finely chopped
- ¼cup Champagne vinegar
- Freshly ground black pepper
- 1cup vegetable or canola oil
- 2tablespoons mixed fresh herbs, roughly chopped
- 1hard-boiled egg, finely chopped
Nutritional analysis per serving (4 servings)
551 calories; 56 grams fat; 4 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 16 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
- Step 2
In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
- Step 3
Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.
Private Notes