- 1½ pounds asparagus
- 2 tablespoons water
- 2 eggs, hard-boiled, peeled and chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Place the asparagus and water in a shallow SmartSteam™ and cover it with the lid. Heat the pan over medium heat with the steam valve open. Cook for 4-6 minutes, until the asparagus is the desired tenderness. Drain the asparagus.
To make the vinaigrette, whisk together the Dijon, lemon juice, vinegar, oil, a ½ teaspoon of salt and a ⅛ teaspoon of pepper. Toss the asparagus with the vinaigrette. Season the dish with the remaining salt and pepper and top it with the chopped egg.