When it comes to eating asparagus it’s a true love affair for me. I love them whole, chopped, sauteed, roasted, on their own, in a soup, you got the feel. Because it’s been so warm here on the East Coast we are seeing an abundance of this wonderful vegetable. Yes of course asparagus are available almost all year round due to global shipping, but are they as delicious as they are right now ? no, right now they are wonderful and sweet tasting. It’s worth holding out for regional produce, it really means spring has sprung to me. This recipe is delicious, tasty and will make a great salad starter, a great side dish, and a lovely luncheon main dish. I actually made this for myself , didn’t think Joel would touch it. It was so delicious and tasted like spring in a bowl. This is a light lovely salad. Quite good if I do say so myself.
Ingredients:
1 1/2 pounds medium or large asparagus spears
2 large eggs – chopped finely
app. 1/2 pint grape tomatoes ( however many you would like) cut lengthwise or smaller
Dressing Ingredients: mustard vinaigrette
1 small shallot, finely diced
2 tablespoons red wine vinegar
Kosher Salt
Freshly Ground Black Pepper
2 tablespoons Dijon Mustard
1/4 cup extra virgin olive oil
Directions:
Snap off and discard the bottoms of each asparagus spear. If asparagus is particularly tough , peel the lower ends with a vegetable peeler. If the stalks are medium size they don’t require peeling.
Bring a medium saucepan 1/2 filled with water to a boil, carefully add the eggs and simmer briskly for 10 minutes. Transfer the eggs to a bowl of ice water to cool. Let cool down, shell the eggs and set aside, I put in the refrigerator for the time being. Sometimes I make the eggs earlier in the day, or the day before, and just leave in fridge hard boiled and shell them when I’m ready to eat them.
To make the vinaigrette; in a small bowl, place the chopped shallots, vinegar and a pinch of kosher salt. Let shallots soften up in the vinegar for 5 minutes or so. Whisk in the mustard, then whisk in the olive oil slowly , dressing will start to thicken. Taste for salt and pepper.
In a large soup pot bring 4 qts. of water to a boil ( make sure water is well salted) Bring to a rolling boil. Add the asparagus and cook for about 3 – 5 minutes, until bright green and just done. Remove asparagus with a large strainer and spread out on a clean dry kitchen towel. I cooked for about 3 minutes, the minute they turn bright green, I take them out. You don’t want to overcook these beauties..
To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. I roughly chop the eggs, or if you prefer quarter the eggs. Sprinkle with fresh chives. What I did tonite was get mixed salad greens, chop up the eggs, cut up the asparagus, slice the tomatoes, pour dressing on and it was a beautiful spring salad . It would also be great with tuna fish, anchovies, shrimp, chicken etc. Whatever you’d like. I also think black olives would be awesome.
This will nicely serve 4 – 6 as a side salad. You can adjust to your liking, use less eggs, more asparagus or less asparagus. If you don’t want to use tomatoes, don’t, I love the tomatoes with the chopped eggs. I used 2 eggs but original recipe calls for 4.
Cooking with Candi 