| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
6 |
Servings |
INGREDIENTS
|
|
Salt |
|
|
Ground black pepper |
| 1/2 |
ts |
Granulated white sugar |
| 1/2 |
c |
White wine vinegar; plus 1 tablespoon more for vinaigrette |
| 1 |
sm |
Red onion; sliced thin & separated into rings |
| 1/3 |
c |
Fresh Italian parsley; minced |
| 2 |
ts |
Fresh tarragon. minced |
| 1 |
tb |
Capers; drained |
| 1 |
|
Strip orange zest; sliced thin & blanched 10 seconds then minced |
| 1 |
tb |
Orange juice from a small orange |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
lb |
Fresh asparagus; rinsed, ends snapped |
| 1 |
|
Hard-boiled egg; peeled, white diced fine, yolk left whole for sieving |
INSTRUCTIONS
1. Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 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 1/4 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@lbcapo1.uso.unisys.com> on Mar 18, 1998
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