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  • Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion

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    Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Salt Grnd black pepper
    • 1/2 tsp Granulated white sugar
    • 1/2 c. White wine vinegar, plus 1 Tbsp. more for vinaigrette
    • 1 sm Red onion, sliced thin & separated into rings
    • 1/3 c. Fresh Italian parsley, chopped
    • 2 tsp Fresh tarragon. chopped
    • 1 Tbsp. Capers, liquid removed
    • 1 x Strip orange zest, sliced thin & blanched 10 seconds then chopped
    • 1 Tbsp. Orange juice from a small orange
    • 1/2 tsp Dijon mustard
    • 1/4 c. Extra virgin olive oil
    • 1 1/2 lb Fresh asparagus, rinsed, ends snapped
    • 1 x Hard-boiled egg, peeled, white diced fine, yolk left whole for sieving

    Directions

    1. 1. Mix 1/2 tsp. salt, 1/4 tsp. pepper, sugar, and 1/2 c. vinegar in nonreactive bowl. Put onion slices in colander in sink-, pour boiling
    2. water over them. Add in hot onions to vinegar mix with sufficient cool water to cover. Let stand till onions are pink, about 15 min. Set aside.
    3. 2. Put parsley, tarragon, capers, and orange zest in small bowl with healthy pinch of salt-, stir in juice and 1 Tbsp. vinegar. Whisk in mustard, then
    4. slowly whisk in oil. Adjust seasonings and set aside.
    5. 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 till asparagus spears bend slightly when picked up, 4 to 5 min. Transfer asparagus to clean kitchen towel to dry.
    6. 4. Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4 c.
    7. or possibly so of onion rings from liquid and scatter over asparagus. Sprinkle diced egg white over asparagus, then push yolk through sieve so which it falls proportionately over salad. Serve.
    8. Nationality: USA Course: salad Season: spring Method: steamed
    9. Start to Finish 1 hour Preparation 20 min Attention 30 min Finishing a minute or possibly less
    10. NOTES : The pink onions and sieved egg make this salad utterly springlike in appearance. You only need a quarter c. or possibly so of the pickled onions, but the leftovers are great in salads or possibly sandwiches.

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