4 large eggs
24 medium asparagus spears, trimmed
1 tablespoon finely chopped fresh tarragon
1 cup mayonnaise
Freshly ground black pepper
- Make an ice bath by filling a large bowl with ice and water. Place the eggs in a medium saucepot and cover with 6 cups of cold water. Place the pot over high heat and bring the water to a boil. Turn off the heat, cover, and let the eggs sit for 10 minutes. Drain and transfer to the prepared ice bath. Let cool for 15 minutes. Drain and use the eggs immediately or refrigerate until needed. Reserve the ice bath, adding more ice if needed to keep it cold.
- Bring a large pot of water to a boil. Blanch the asparagus in the boiling water until bright green, 3 to 4 minutes. Transfer the asparagus to the ice bath and let cool completely. Lay the asparagus out on a kitchen towel and dry thoroughly. Alternatively, you can grill the asparagus over medium heat until well marked, about 3 minutes.
- Separate the egg whites from the yolks and finely chop the whites and yolks separately. In a small bowl, fold the egg whites and tarragon into the mayonnaise until combined. Season to taste with salt and pepper.
- Divide the asparagus spears among four plates and spread about 1 tablespoon of the mayonnaise mixture over each portion. Top with the chopped egg
TIP: There’s nothing better than the taste of the charred bits you get when you grill your asparagus. Whether you have an outdoor grill available or are using a grill pan, try making this dish by grilling the asparagus— it’s a great way to change the flavors