Saturday, January 28, 2012

Warm Asparagus + Egg Salad

Oui, oui, monsieur et madame, it's definitely true: we love cooking up a French-inspired dinner sometimes. French, I"ll admit, is not my best subject in real life or in the kitchen, but it's so pretty that I think it's fun to try it out every once in a while. Besides, whenever us Southerners want to put on the dog we always dredge up a recipe that at the very least sounds French.  Triple Tomato Soup soup goes well with this wonderful asparagus and egg salad that's actually exceptionnellement simple.

2 eggs
1/2 cup vinegar
1/4 cup salt
1 bunch asparagus (about a pound)
1 roma tomato (small dice)
1/4 teaspoon sugar
juice of 1 lemon (about a tablespoon)
salt and pepper (to taste)
1/8 cup olive oil
First hard boil the eggs by place the eggs vinegar, salt and one quart of water in a cold medium saucepan. Bring everything to a boil over high heat. Once the water is at a roiling boil, shut off the heat and cover the pan. Allow eggs to sit in the hot water for exactly ten minutes. Remove eggs and peel under cold running water.
In a large large soup pot, blanch peeled asparagus in some super-salty water (slightly saltier than sea water) for about 3 minutes. Place warm, drained asparagus on a serving platter. Mix diced tomato with the  sugar, the lemon juice, a pinch of salt, and some cracked black pepper. Whisk in 1/8 cup of olive oil. Arrange slices of hardboiled egg over the top of the asparagus, and then garnish with the dressed tomatoes. Finish the dish with a pinch of salt and a little cracked black pepper.


  1. I would love to test this one!

  2. I made this for lunch today and it was really tasty.

    I noticed there is a typo--rolling in rolling boil is misspelled.

    I think you should write a short description of how to blanch the asparagus--like, bring a pot of super salty water to a boil and add the asparagus to the water and also say when to turn off the heat. I forget if you blanch in boiling or just done boiling water with the heat off. It would help the readers to understand what exactly to do with the asparagus.

    Also, as I mentioned to you over the phone, I think you should either write 1 bunch asparagus, peeled with a veggie peeler in the ingredient list or add a bit more explanation on this in the recipe. I think it would also help if you advised on cutting the ends of the asparagus--something like: 2 inches or so off the ends before peeling. Just a thought.

    Like with the asparagus, having the ingredient list say: eggs, hard boiled and sliced would make more sense to foresee what is going to happen in the recipe.

    The dressing was bright and vibrant in color and taste!

    Hope this helps y'all out!! Love, L