06/05/2023
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Asparagus with Fresh Herb & Farm Egg Vinaigrette (Serves 4)
Asparagus and vinaigrette are a favorite of ours. When jumbo asparagus are available from March through June, try to find the big fat, plump ones. This vinaigrette is a bit like a loose “egg salad” with lots and lots of fresh, tender herbs.
INGREDIENTS:
16 jumbo asparagus, bottom 1/3 peeled, blanched in salted water until tender
8 new potatoes boiled & quartered
6 free range eggs, boiled for 10 minutes; then peeled, chopped or sieved
Small bunch chives, parsley, mint & fresh dill—all finely chopped
6 radishes
For the Vinaigrette:
3 Tb. Sherry or red wine vinegar
2 Tb. Cider vinegar
1 shallot finely minced
Salt and fresh ground pepper
¼ cup extra virgin olive oil
STEPS:
Combine vinegars, shallot, S&P in a small bowl and whisk in oil.
Next, combine chopped eggs with vinaigrette and add the herbs. Taste and adjust seasonings.
Serve the asparagus warm, or room temperature, with a big spoonful of egg vinaigrette and garnish with radish, new potatoes and fresh herbs (potatoes are not in this photo but are a great addition).
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