Asparagus Vinaigrette

(recipe from Orangette)

1 bunch asparagus
salt
2 Tbsp. lemon juice
1 Tbsp. white wine or champagne vinegar
1 Tbsp. Dijon mustard
1/2 tsp. salt
5 Tbsp. olive oil
Scant 1/8 tsp. pressed garlic (or minced)
1 hard-boiled egg, finely chopped (optional)
Zest of half a lemon (optional)

For the hard-boiled egg, a new method:  Put the egg in a small saucepan, cover with cold water, bring to a boil over medium-high heat.  When it begins to boil, pull it off the burner, cover it, and let it sit for 12 minutes.  Then rinse in plenty of cold water.  The white will be tender and the yolk bright yellow, with not one single nasty bit of gray in sight.

Fill a 12-inch skillet with water to a depth of about 1 inch.  Add a good dose of salt, and bring the pan to a boil over high heat.  Add the asparagus, spreading them out in a single layer, and cook just until they turn bright green and yield to the tooth, about 1 1/2 to 2 minutes.  Drain into a colander, and briefly run cool water over the asparagus to stop them from cooking.  They should still be warm.  Dry them gently on a paper towel, and transfer them to a serving platter.  Set aside.

In a small bowl or jar, whisk together the lemon juice, vinegar, mustard, and salt.  Add the oil, and whisk well to emulsify.  Taste, and if necessary, add a bit more oil.  Depending on the flavor of the oil and vinegar you use, you might need a teaspoon or so more oil.  Add the garlic, and whisk to combine.

To serve, drizzle the vinaigrette over the asparagus, and top, if you like, with hard-boiled egg.  If you choose to use the lemon zest, sprinkle a couple of pinches on top.  Alternately, serve the asparagus plain, with the vinaigrette and other optional toppings on the side, so each eater can dress it to their liking.

(I tried this recipe a few years ago, and it has become my go-to asparagus dish.  The lemony, mustardy dressing is delish, and good used as a salad dressing, too.  The hard-boiled egg is not necessary, but creates a creamier dressing when mixed together.  So good!  I usually make this and eat the whole bunch of asparagus myself.)