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.
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.
Posted by The Chubby Vegetarian at 5:03 PM