Imagine a dish that captures the essence of French culinary sophistication in just 25 minutes - a vibrant, elegant Asparagus Vinaigrette that will transport your taste buds straight to the charming countryside of France. This stunning recipe combines the crisp, tender asparagus with a tangy vinaigrette, delicate sieved eggs, and zesty pickled pink onions, creating a symphony of flavors that will elevate your home cooking from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 bunch asparagus
- 2 eggs
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- Salt to taste
- Black pepper to taste
- 1/2 cup pickled pink onion
Instructions
- Prepare the asparagus by trimming off the tough woody ends. To do this, gently bend each asparagus spear until it naturally breaks at the point where the tender part meets the tough part.
- Fill a large pot with salted water and bring to a rolling boil. Prepare an ice bath in a large bowl with cold water and ice cubes nearby for shocking the asparagus.
- Blanch the asparagus in the boiling water for 2-3 minutes until they are bright green and crisp-tender. Test for doneness by piercing with a sharp knife - it should slide in with slight resistance.
- Immediately transfer the asparagus to the ice bath using tongs to stop the cooking process. This will help maintain their vibrant color and crisp texture. Let them cool for 2-3 minutes, then drain thoroughly.
- For the hard-boiled eggs, place eggs in a small saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes.
- Transfer eggs to an ice bath after cooking to stop the cooking process. Once cooled, peel the eggs carefully.
- Prepare the vinaigrette by whisking together olive oil, white wine vinegar, salt, and black pepper in a small bowl until well combined and slightly emulsified.
- Using a fine-mesh sieve or a box grater, carefully sieve the hard-boiled eggs to create a delicate, crumbly egg topping.
- Arrange the blanched asparagus on a serving platter. Drizzle generously with the prepared vinaigrette.
- Sprinkle the sieved egg over the asparagus, creating a light, fluffy layer.
- Top with pickled pink onions, distributing them evenly across the dish.
- Finish with an additional light sprinkle of salt and freshly ground black pepper to taste.
- Serve immediately at room temperature, allowing the flavors to meld and the vinaigrette to lightly coat the asparagus.
Tips
- Choose fresh, firm asparagus with tight, compact tips for the best texture and flavor.
- When blanching, watch the asparagus closely - the key is bright green color and crisp-tender consistency.
- Use an ice bath immediately after boiling to preserve the asparagus's vibrant color and prevent overcooking.
- For perfectly sieved eggs, ensure they are completely cooled before grating or sieving.
- Whisk the vinaigrette thoroughly to create a smooth, well-emulsified dressing.
- Serve at room temperature to allow the flavors to fully develop and meld together.
- For an extra gourmet touch, use high-quality extra virgin olive oil and aged white wine vinegar.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 4g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 90mg
