Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette

By rdgplus3

Serves 6

Ingredients

• 1 1/2 lbs medium asparagus, trimmed
• 1/2 cup plus 1 tbsp olive oil
• Freshly ground black pepper
• 4 hard cooked eggs, whites and yolks separated, whites finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup cold water
• 1 tbsp finely chopped fresh tarragon leaves
• 2 tbsp capers, drained
• 6 cornichons, finely chopped

Preparation

Step 1

1. Heat grill to high.

2. Brush the asparagus with 1 tbsp of the oil and season with pepper. Lay the asparagus crosswise on the grate and grill until just cooked through, 3 minutes per side. Remove from the grill and place on a platter.

3. Combine the cooked egg yolks, vinegar, water, tarragon and ¼ tsp pepper in a blender and blend until smooth. With the motor running, slowly add the remaining ½ cup oil and blend until emulsified. Scrape the mixture into a bowl and stir in the capers and cornichons.

4. Spoon the vinaigrette over the asparagus, then sprinkle with the chopped egg whites.

Cal 300, Prot 7 g, Carb 16 g, Sugar 4 g, Total Fat 24 g, Sat Fat 4 g, Chol 141 mg, Sodium 458 mg, Fiber 3 g.