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An Easy Peasy Cooking Column by a Fun Loving Foodie
Carl Minding loves to cook and loves to create photo tutorials in his super cool home kitchen. His instructions are clear and easy to follow for a novice while more experienced home chefs can take the recipe up a notch by customizing it with their own personal twist!
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Home Chef Carl

Carl Cooks

Welcome to my Flirty Guide food column. My name is Carl Mindling and I am enthusiastic about food. And I love every facet of food from recipe writing to cookbooks to shopping to prep to photography and watching my dishes come to life. When I entertain it is always about food first. I also love to dine out and often bring my favorite restaurant foods home for a makeover. And speaking of feeding, I crave feedback so be sure to send me your comments. I am always intrigued by culinary adventures and love to share them with like minded fantastic foodies.

Unless otherwise noted, all Cooking with Carl photos are by Carl Mindling.

Taco
Mashed Potato Tacos

Bars
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Pasta Salad

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Easy Antipasto

Asparagus
Asparagus with
Vinaigrette

DJ Carl Mindling
Carl is also a Professional Wedding and Event MC and DJ

CLICK HERE to visit his website iMCevents.com

Easy Asparagus with Vinaigrette Sauce

Asparagus Recipe

I am an asparagus lover so this recipe had me from the cover photo of the Williams Sonoma Kitchen Library Vegetable edition. I can always enjoy asparagus even with nothing on it but this simple vinaigrette sauce with hard boiled egg yolks takes it to a whole new level.

Recipe Ingredients

WHAT YOU NEED:

Fresh Asparagus (1 pound)

Shallots (1 large or 2 small)

Fresh Parsley (1/3 of a bunch)

2 Eggs

Dijon Mustard (2 teaspoons)

Red Wine Vinegar (3 tablespoons)

Extra Virgin Olive Oil (1/2 cup)

HOW TO START:

Hard boil the eggs

Finely dice the shallots

Finely chop the parsley

Trim the tough ends of the asparagus

Whisk all of the vinaigrette ingredients together in a small bowl.

Eggs Boiling

How to hard boil an egg? There seem to be as many theories as chickens in a coop. I like to use a small sauce pan with enough water to cover them and bring it to a boil. I let the water boil rapidly for five minutes and then turn it off letting the eggs remain in the hot water for a few more minutes. Then they go into a cold ice bath which makes them easy to handle and shell.

Trim Asparagus

For presentation I usually trim the asparagus spears at a slight diagonal.


This common vinaigrette uses easy-to-find ingredients.


Always drizzle the oil in last and slowly while you whisk so it properly mixes.

 

HOW TO FINISH:

Shell hard boiled eggs

Remove yolk balls (see photo tutorial below)

Boil Asparagus (about 5 minutes in a shallow frying pan)

Arrange asparagus spears on a platter

Pour vinaigrette sauce over asparagus

Top with the egg yolks by gently pressing them through the fine mesh sieve

Cool down eggs in an ice bath and remove the shells.

Use a paring knife to carefully score the egg but not cutting into the yolk ball.

If your egg is properly hard boiled, the yolk and white will easily separate.

Removing the egg white yields a nice round ball of yolk

I have a miniature fine mesh sieve but any size will work for this task.

Don't overcook the asparagus so they remain bright green. About 5 minutes.

The egg yolk topping adds color and turns the vinaigrette into a creamy sauce.

Serve flat on a platter with tongs and watch them disappear quickly.

Asparagus with Vinaigrette Sauce is a very simple way to dress up a side dish.

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