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Servings: 6

Weight Watcher Smart Points: 3

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 pounds asparagus
  • 2 teaspoons Dijon mustard
  • 2 hard boiled eggs
  • 3 tablespoons Meyer lemon juice (from 1 lemon)
  • 1/4 cup olive oil
  • Sea salt
  • 1 small shallot, minced


  1. Bring a large pot of salted water to boil
  2. Trim the asparagus and tie into two bundles with kitchen twine.Blanch the asparagus for 2-3 minutes, until tender but still green and vibrant
  3. Remove to an ice bath or a colander and rinse with cold water until cool
  4. Remove the twine - the asparagus will shrink as you cook them, so it should slide right off.Meanwhile, halve the eggs and push them through a metal fine mesh sieve.Whisk together the shallot, Meyer lemon juice, 1/2 teaspoon salt, and Dijon
  5. Add the olive oil in a thin stream and whisk constantly until combined
  6. Arrange the asparagus on a platter, drizzle with the vinaigrette, and top with the egg.

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