Asparagus and Eggs with Dijon Vinaigrette

Place eggs in a Suvie pan and cover completely with water. Place pan in the bottom zone of Suvie.

Vacuum seal asparagus in a bag with 1 tsp olive oil. Place asparagus in a second Suvie pan and fill pan completely with water. Place pan in the top zone of Suvie. Input settings, and cook now or schedule. (Suvie Cook Settings: Top Zone: Sous Vide at 160˚F for 40 minutes, Bottom Zone: Sous Vide at 160˚F for 40 minutes, Starch: 40 minutes)

Place potatoes and 1 tbsp salt into the Suvie starch strainer set within the pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker. Input settings and cook now or schedule. (Suvie Starch Cooker Settings: Potatoes, Uncut, 50 minutes)

During the cook, prepare the vinaigrette. In a medium bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 2 tbsp shallot, 1 1/2 tsp Dijon mustard, and a pinch of salt until no large drops of oil remain visible. Taste and add more lemon juice as desired, then season to taste with salt and pepper.

After the cook, remove pans from Suvie and divide asparagus and potatoes between plates. Peel eggs, slice in half, and divide between plates. Drizzle with vinaigrette, sprinkle liberally with lemon zest, and serve warm or at room temperature.