Asperges Vinaigrette
Asparagus with an Egg and Cilantro Dijon Vinaigrette
Asparagus with an Egg and Cilantro Dijon Vinaigrette
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| Tawnya shaving asparagus |
This recipe was the appetizer we made at the Paris cooking class. We picked up the asparagus at the farmers market that day! I absolutely LOVED the vinaigrette. It was such a cool way of adding herbs, and adding eggs? Never would have thought of that. I would make this vinaigrette and serve over almost anything: Steak, Chicken, Veggies, or even toasted bread.
Bon Appétit!
Ingredients:
1 lb of white asparagus (can use green, just don’t need to peel.)1 bunch of cilantro, chopped
2 hard boiled eggs, chopped (or use a fork)
1 shallot, finely diced
1 tbsp Dijon Mustard
1 tbsp Cider vinegar
1/2 cup Extra Virgin olive oil
Salt and pepper
1 shallot, finely diced
1 tbsp Dijon Mustard
1 tbsp Cider vinegar
1/2 cup Extra Virgin olive oil
Salt and pepper
Directions:
Peel and rinse the asparagus. Put them in salted and boiling water until just cooked through. (maybe 3-7 minutes.)
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| Peeled White Asparagus |
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| Chef Fred and other cooks working on the shallot |
In a bowl, whisk Dijon mustard and vinegar. Add the chopped shallot, chopped hard boiled egg, chopped cilantro, olive oil and salt and pepper. Stir.
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| Adding the egg to the Vinaigrette |
Plate asparagus. Cover with the vinaigrette.
(note: can make the vinaigrette a few day ahead of time if needed.)
Roast 'n Relish 