Easy Asparagus with Vinaigrette Sauce
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.
WHAT YOU NEED:
Fresh Asparagus (1 pound)
Shallots (1 large or 2 small)
Fresh Parsley (1/3 of a bunch)
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.
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.
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.