Asparagus Vinaigrette With Sieved Egg And Pickled Pink On
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Asparagus Vinaigrette With Sieved Egg And Pickled Pink On
  Asparagus    Eggs  
Last updated 6/12/2012 1:05:17 AM. Recipe ID 30184. Report a problem with this recipe.
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      Title: Asparagus vinaigrette with sieved egg and pickled pink on
 Categories: None
      Yield: 6 Servings
           Ground black pepper
    1/2 ts Granulated white sugar
    1/2 c  White wine vinegar; plus 1
           -tablespoon more for
      1 sm Red onion; sliced thin &
           -separated into rings
    1/3 c  Fresh Italian parsley;
      2 ts Fresh tarragon. minced
      1 tb Capers; drained
      1    Strip orange zest; sliced
           -thin & blanched 10 seconds
           -then minced
      1 tb Orange juice from a small
    1/2 ts Dijon mustard
    1/4 c  Olive oil
  1 1/2 lb Fresh asparagus; rinsed,
           -ends snapped
      1    Hard-boiled egg; peeled,
           -white diced fine, yolk left
           -whole for sieving
  1. Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 cup
  vinegar in nonreactive bowl. Put onion slices in colander in sink-,
  pour boiling
  water over them. Add warm onions to vinegar mixture with enough cold
  water to cover. Let stand until onions are pink, about 15 minutes.
  Set aside.
  2. Put parsley, tarragon, capers, and orange zest in small bowl with
  pinch of salt-, stir in juice and 1 tablespoon vinegar. Whisk in
  mustard, then
  slowly whisk in oil. Adjust seasonings and set aside.
  3. Bring 1 inch water to boil in soup kettle. Put asparagus in steamer
  basket, then carefully place basket in kettle. Cover and steam over
  medium-high heat until asparagus spears bend slightly when picked up,
  4 to 5 minutes. Transfer asparagus to clean kitchen towel to dry.
  4. Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4
  or so of onion rings from liquid and scatter over asparagus. Sprinkle
  diced egg white over asparagus, then push yolk through sieve so that
  it falls evenly over salad. Serve.
  Cook's Illustrated, May/June 1995, Page 23. Credit: Deborah Madison.
  Nationality: USA Course: salad Season: spring Method: steamed
  Start to Finish 1 hour Preparation 20 minutes Attention 30 minutes
  Finishing a minute or less
  Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
  NOTES : The pink onions and sieved egg make this salad utterly
  springlike in appearance.  You only need a quarter cup or so of the
  pickled onions, but the leftovers are great in salads or sandwiches.

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Recipe ID 30184 (Apr 03, 2005)

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