Aspargus With Tarragon Sherry Vinagarette

My favorite way to serve asparagus.

Steam asparagus on a steamer rack set over boiling water , covered , until just tender , 3 to 5 minutes.

Transfer to a bowl of ice water to stop cooking.

Drain well and pat dry with paper towels.

Whisk together vinegar , shallot , mustard , salt , and pepper in a small bowl a add oil in a slow stream , whisking until emulsified.

Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl.

Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates.

Spoon remaining dressing over asparagus and top with egg.

asparagus, sherry wine vinegar, shallots, dijon mustard, salt, black pepper, olive oil, fresh tarragon, egg