This French-inspired dish pairs tender asparagus and hard-cooked eggs with a bright Dijon mustard vinaigrette, finished with lemon zest and fingerling potatoes for a fresh, elegant meal that celebrates simple, quality ingredients.
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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.
Store cooked eggs, asparagus, and potatoes separately in airtight containers for up to 3 days; assemble and dress just before serving.
Boil or steam asparagus for 4–6 minutes until tender-crisp, then immediately transfer to ice water to stop cooking. This preserves color and texture.
Yes. Cook eggs, asparagus, and potatoes up to 1 day ahead. Keep separate, refrigerated. Whisk the vinaigrette fresh before serving, then toss and plate.
Bring water to a boil, add eggs, and simmer 10–12 minutes. Transfer to ice water immediately to cool; this prevents the gray ring around the yolk and makes peeling easier.
Whole-grain mustard works as a swap for texture; skip or reduce if mustard-averse, but Dijon's tangy sharpness is central to the dish's flavor.
Yes, all ingredients are vegetarian-friendly.
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