Asparagus with Lemon Vinaigrette and Diced Egg

By bethpanzarella

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 hard-boiled egg, shelled

Preparation

Step 1

In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.