Recipe for Asparagus Dinner 
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Yield:
4
Ingredients:
Amount Ingredient
2 lb large asparagus, (about 3/4 inch thick), up to 3
1 tbl extra virgin olive oil
----------------- FOR THE VINAIGRETTE ----------------
2 x shallots, finely chopped
2 tsp Dijon mustard
3 tbl balsamic vinegar
Salt and freshly ground black pepper
1/3 cup good quality olive oil
12 x roasted or boiled new potatoes, cut in half
3 x hard-cooked eggs, peeled and halved
Instructions:
Instructions: 1.Place heavy baking sheet in the middle of the oven. Set oven temperature to 450 degrees.

2.Wash and peel asparagus with a non-swivel French peeler starting about 1-1/2 to 2 inches below the tip and peeling straight down towards the cut end. Snap off the tough ends and trim straight. Place asparagus on a large plate and drizzle with the tablespoon of olive oil.

3.When oven reaches 450 degrees, spread asparagus spears in one layer on the baking sheet. Roast for about 5 minutes, then turn with tongs. Continue roasting for another 2 minutes or until just tender. Remove from oven and allow to cool slightly.

4.In a small jar, combine shallots, mustard, vinegar, and salt and pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously until well combined.

5.Arrange the asparagus, potatoes, and eggs on a serving platter and pour the vinaigrette over.Garnish with parsley and chives and serve immediately.

Cuisine:
"African/middle Eastern"

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