Asparagus with Egg and Tarragon Vinaigrette

asparagusegg

I was never one to swoon over vegetables.  Bread and pastries, yes.  But not vegetables.  Until Spring asparagus in Belgium.  I was on a work trip, and as always for me, the restaurant meals were the best part.  The asparagus was white, served with chopped egg, and a tantalizing dressing.  The flavor was unfamiliar to me at the time, but I now know it was tarragon.  In the bookstores with my co-worker Jean-Raymond, I searched indexes for anything “Asperges”.  I flew home with La Cuisine Belge De Terroir in my carry onbeyond my French abilities, but nonetheless, a beloved reminder of my “Julia Child moment”.

 

I was a California kid in the 1970’s.  I grew up in a suburban house with shag carpeting and “avocado green” appliances.  My mom was a good cook but veggies were never anything especially celebrated, and they were always well done.  Crisp-tender was a term that could only be used to describe our iceberg lettuce.

 

You don’t need recipes to celebrate vegetables.  But you do need to learn a couple basic techniques:  a quick blanch in water followed by a “shock” in ice water makes “crisp tender”, or, if you prefer a little caramelization, drizzle with olive oil and crank the oven to 400 for roasting.  These two techniques will keep you and your vegetables very happy.

 

Make this dish for a simple dinner — just add a loaf of sourdough, grilled fish, or for you meat eaters out there,  prosciutto (La Quercia, available at the Co-Op).  Save a little dressing and drizzle it over sliced Easter eggs for lunch.  Recipe adapted from “Gribiche Dressing”, Bon Appétit, March 2017.

 

Asparagus with Egg and Tarragon Vinaigrette

Yield: 4 - 6 servings

Ingredients

  • 6 cornichons, finely chopped
  • 2 tablespoons fresh tarragon leaves, finely minced (or half tarragon, half parsley)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon capers, drained and finely chopped
  • 1 tablespoon whole grain mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt and several grinds of black pepper
  • Serve with: blanched or roasted asparagus, 3 hard boiled eggs (peeled and chopped)

Instructions

  1. Whisk together cornichons, tarragon, vinegar, capers, mustard, olive oil, salt and pepper. Pour over asparagus and eggs just before serving.
http://ripefoodandwine.com/2017/04/17/asparagus-with-egg-and-tarragon-vinaigrette/

 

 





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