| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus, washed and trimmed |
| 3 |
|
Hard-boiled eggs |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Grated lemon zest |
| 1/4 |
c |
Plus 2 tablespoons extra virgin olive oil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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@netusa1.net> on Apr 7, 1997
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