Follow Us Follow Us on Facebook Follow Us on Twitter Follow Us on Pinterest Follow Us on Instagram Follow Us on Tumblr

Asparagus with French Country Sauce
Asparagus with French Country Sauce
This is a QR Code
Scan here to get
this recipe on
your phone
1 pound Jersey Fresh asparagus
1 TBS Dijon mustard
1 TBS red-wine vinegar
1½ TBS Jersey Fresh shallots, finely chopped
3 TBS Jersey Fresh parsley, finely chopped
1 TBS Jersey Fresh basil or tarragon, finely chopped
2 large Jersey Fresh eggs, hard cooked
½ tsp salt and to taste
1 cup vegetable oil


Snap the ends off the asparagus and place the trimmed asparagus in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered for 2 - 3 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towel so they will finish cooling quickly. Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3½ if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at “the equator” and pull the halves apart. With a spoon, pull out the yolks into a medium-sized bowl. Set aside the whites, in their shells, to finish cooking. Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt, and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar. Makes 4 servings. Contributed by: Dena Scibilia, Ringoes, NJ

Print Recipe Only

Asparagus with French Country Sauce
This is a QR Code
Scan here to get
this recipe on
your phone
1 pound Jersey Fresh asparagus
1 TBS Dijon mustard
1 TBS red-wine vinegar
1½ TBS Jersey Fresh shallots, finely chopped
3 TBS Jersey Fresh parsley, finely chopped
1 TBS Jersey Fresh basil or tarragon, finely chopped
2 large Jersey Fresh eggs, hard cooked
½ tsp salt and to taste
1 cup vegetable oil


Snap the ends off the asparagus and place the trimmed asparagus in a pot of boiling salted water. Bring the water to a second boil, reduce the heat and boil slowly, uncovered for 2 - 3 minutes, until the spears bend a little but are not limp. Drain and rinse them under cold running water until cool. Spread the cooked spears in a single layer on paper towel so they will finish cooling quickly. Place the eggs on a spoon and lower into a small saucepan of boiling water. Boil the eggs for 3 minutes (3½ if they are chilled). Rinse under cold running water until cool enough to handle. Hit each egg with a knife at “the equator” and pull the halves apart. With a spoon, pull out the yolks into a medium-sized bowl. Set aside the whites, in their shells, to finish cooking. Whisk the yolks until they are thick and sticky. Whisk in the mustard, salt, and vinegar. Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream. When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt. Sieve or finely chop the egg whites and fold them in, if desired. If sauce is too thick for dipping, thin with a little vinegar. Makes 4 servings. Contributed by: Dena Scibilia, Ringoes, NJ

Full Recipe Page