Asparagus vinaigrette with sieved egg and pickled pink onion

Yield: 6 Servings

Measure Ingredient
Salt
Ground black pepper
½ teaspoon Granulated white sugar
½ cup White wine vinegar; plus 1 tablespoon more for vinaigrette
1 small Red onion; sliced thin & separated into rings
⅓ cup Fresh Italian parsley; minced
2 teaspoons Fresh tarragon. minced
1 tablespoon Capers; drained
1 Strip orange zest; sliced thin & blanched 10 seconds then minced
1 tablespoon Orange juice from a small orange
½ teaspoon Dijon mustard
¼ cup Olive oil
1½ pounds Fresh asparagus; rinsed, ends snapped
1 Hard-boiled egg; peeled, white diced fine, yolk left whole for sieving

1. Mix ½ teaspoon salt, ¼ teaspoon pepper, sugar, and ½ 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 ¼ cup 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.

Recipe by: Cook's Illustrated, May/June 1995, Page 23.

Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 18, 1998

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