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About the Dish

4 large Eggs
12 ounces Fingerling Potatoes
1 small Lemon
1 packet Grey Poupon Dijon Mustard
2 pats Butter
12 ounces Asparagus
1 small Shallot
1 sprig Dill
2 teaspoons Capers
Per Serving
Calories 510
Total Fat 31 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 8 g
Cholesterol 390 mg
Sodium 870 mg
Total Carbohydrates 40 g
Dietary Fiber 9 g
Sugar 8 g
Protein 21 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Place eggs in a saucepan, and cover completely with water. Remove eggs, and stir in 1/2 tsp. kosher salt. Place saucepan over high heat. When water comes to a rolling boil, use a slotted spoon to carefully lower eggs into water. Set a timer for 6 minutes.
While waiting for the water to come to a boil and eggs to cook, prepare your mise en place: Remove tough, bottom 1 inch of asparagus, and discard. Cut potatoes in half lengthwise. Zest, halve and juice lemon. Peel and dice shallot. Pick and chop dill fronds.
In a mixing bowl combine about 1 cup water with 3 cups ice; stir in 1/2 teaspoon kosher salt. When eggs are done cooking, use a slotted spoon to remove from boiling water and submerge in ice water. Let eggs remain in ice water. Discard egg cooking water. Place potatoes and 1/2 teaspoon kosher salt in saucepot, add enough water to cover potatoes, and place over high heat. Bring to a boil, then reduce heat to medium and cook until potatoes are tender, 6-7 minutes. Drain potatoes thoroughly, and set aside.
In a small bowl combine lemon juice, 2 tablespoons olive oil and mustard. Stir to combine. Set aside.
Place a large sauté pan with a lid on high heat. Add butter. When the butter has melted swirl pan to coat, and add asparagus. Cook without disturbing until browned on the first side, about 3 minutes. Turn each asparagus over, season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and cover and cook 4 minutes more. Remove pan from heat, stir in diced shallot, and re-cover. Set aside.
Divide asparagus with shallots between 2 plates. Divide potatoes between the plates. Remove eggs from ice water. Gently tap eggs on counter, and roll to shatter shells. Carefully peel eggs, rinse with water and halve. Place 2 halves on each plate. Drizzle lemon dressing over all. Sprinkle with lemon zest, dill and capers. Season with kosher salt and black pepper as desired. Enjoy!