Asparagus is the quintessential Spring vegetable. Every year when grocery shelves begin to fill with bundles of green spears, it signifies that the warm weather is on its way (and boy, are we excited about that!). Asparagus makes a festive appearance each year on my family's Easter table, as it is a wonderful complement to a meaty lamb roast. The tender spears are steamed and topped with a grated hard-boiled egg and a drizzle of vinaigrette.
The recipe comes together in under 20 minutes and only requires a handful of ingredients. For more, keep reading.
2 bunches of thick asparagus Serves four to six.
4 tablespoons red wine vinaigrette
2 bunches of thick asparagus
Serves four to six.