Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion Recipe

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   1.

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   Mix 1/2 tsp.

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   salt, 1/4 tsp.

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   pepper, sugar, and 1/2 c. vinegar in nonreactive bowl.

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   Put onion slices in colander in sink-, pour boiling

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   water over them.

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   Add in hot onions to vinegar mix with sufficient cool water to cover.

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   Let stand till onions are pink, about 15 min.

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   Set aside.

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    2.

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    Put parsley, tarragon, capers, and orange zest in small bowl with healthy pinch of salt-, stir in juice and 1 Tbsp.

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    vinegar.

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    Whisk in mustard, then

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    slowly whisk in oil.

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    Adjust seasonings and set aside.

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    3.

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    Bring 1 inch water to boil in soup kettle.

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    Put asparagus in steamer basket, then carefully place basket in kettle.

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    Cover and steam over medium-high heat till asparagus spears bend slightly when picked up, 4 to 5 min.

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    Transfer asparagus to clean kitchen towel to dry.

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    4.

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    Arrange asparagus on platter.

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    Spoon vinaigrette over it.

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    Lift 1/4 c.

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    or possibly so of onion rings from liquid and scatter over asparagus.

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    Sprinkle diced egg white over asparagus, then push yolk through sieve so which it falls proportionately over salad.

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    Serve.

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    Nationality: USA Course: salad Season: spring Method: steamed

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    Start to Finish 1 hour Preparation 20 min Attention 30 min Finishing a minute or possibly less

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    NOTES : The pink onions and sieved egg make this salad utterly springlike in appearance.

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    You only need a quarter c. or possibly so of the pickled onions, but the leftovers are great in salads or possibly sandwiches.

* Per serving · 4 servings · Values may vary.