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
- 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 asparagus and eggs into separate Suvie pans; cover eggs completely with water. Place potatoes and 1 tbsp salt into a starch pan. Insert egg pan into upper right cooking zone, asparagus pan into upper left cooking zone, and starch pan into lower right cooking zone. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 160˚F for 40 minutes
Vegetable: 8 minutes
Starch: 40 minutes
2) During the cook, prepare the vinaigrette. In a small bowl, whisk together 3 tbsp lemon juice, olive oil, shallot, 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.
3) 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