Sunday, January 16, 2011

Warm Asparagus + Egg Salad

Oui, oui, monsieur et madame...we had a French-inspired dinner tonight. French, I"ll admit, is not my best subject in the kitchen, but I think it's fun to try it. We had French onion soup (recipe to come) and a wonderful asparagus and egg salad that was so very simple.

2 eggs (hardboiled, sliced)
1 bunch asparagus (peeled)
1 roma tomato (small dice)
salt & pepper
olive oil

Mix diced tomato with a tablespoon of olive oil, a pinch of sugar, the juice from 1/2 a lemon, a pinch of salt, and some cracked black pepper. Blanch peeled asparagus in some super-salty water (slightly saltier than sea water) for about 3 minutes. Place asparagus on serving platter, arrange slices of hardboiled egg over the top, and then garnish with the dressed tomatoes. Finish the dish with a pinch of salt and a little cracked black pepper.


Martin said...

yum yum yummmm!

Stacy A. Cordery said...

Hi! I love your blog!
Can you please tell me the reason for blanching the asparagus in the salty water?
Thanks, and I'm looking forward to the French onion soup recipe.

The Chubby Vegetarian said...

t's just a good way to cook asparagus. Blanching any green veg in super-salty water leaches out any bitterness and leaves you with a more pure taste. Learned this trick from the chef at Iris.

Stacy A. Cordery said...

Thanks! I'll try it!