Yield: 1 Servings
|1 pounds||Asparagus, washed and trimmed|
|2 tablespoons||Fresh lemon juice|
|1 teaspoon||Dijon-style mustard|
|½ teaspoon||Grated lemon zest|
|¼ cup||Plus 2 tablespoons extra virgin olive oil|
|Salt and freshly ground black pepper|
In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter.
Cut each hard-boiled egg in half and separate the whites from the yolks.
Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately. Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by Angele Freeman <jfreeman@...> on Apr 7, 1997