Asparagus and Eggs with Dijon Vinaigrette

The union of asparagus, cooked eggs, and Dijon mustard is time-honored French fare. In Mastering the Art of French Cooking, Julia Child went as far as suggesting “Sauce Moutarde” (Mustard Sauce) with cold asparagus, and later on, her good friend Jacques Pépin revealed the main dish potential of the triumvirate. We’ve hard-cooked these eggs, but you can substitute instructions from our guide to sous vide eggs to reach your favorite level of doneness. Plated with tiny fingerling potatoes and a festive shower of lemon zest, the finished dish feels like a celebration of foods both fresh and simple.

Asparagus and Eggs with Dijon Vinaigrette

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 Hour
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  • 4 large eggs, shell-on
  • 12 oz asparagus, woody ends removed
  • 8 oz fingerling potatoes
  • 1 lemon, zested and juiced
  • 3 tbsp olive oil
  • 2 tbsp minced shallot (about ½ small shallot)
  • 1½ tsp Dijon mustard


1) Place eggs in a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.

2) Vacuum seal asparagus in a bag with 1 tsp olive oil. Place asparagus in a second Suvie pan and fill pan completely with water. Place pan in the top zone of Suvie. Input settings, and cook now or schedule. 

Suvie Cook Settings

Top Zone: Sous Vide at 160˚F for 40 minutes

Bottom Zone: Sous Vide at 160˚F for 40 minutes

Starch: 40 minutes

3) Place potatoes and 1 tbsp salt into the Suvie starch strainer set within the pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Potatoes, Uncut, 50 minutes

4) During the cook, prepare the vinaigrette. In a medium bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 2 tbsp shallot, 1 1/2 tsp Dijon mustard, and a pinch of salt until no large drops of oil remain visible. Taste and add more lemon juice as desired, then season to taste with salt and pepper.

5) After the cook, remove pans from Suvie and divide asparagus and potatoes between plates. Peel eggs, slice in half, and divide between plates. Drizzle with vinaigrette, sprinkle liberally with lemon zest, and serve warm or at room temperature. 


Nutritional Information per serving (4 servings per recipe): Calories 212, Total Fat 15g, Total Carbohydrates 16g, Total Sodium 35mg, Total Protein 6g

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