Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion Recipe Recipe

Name: Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt Grnd black pepper; 1/2 tsp Granulated white sugar; 1/2 c. White wine vinegar, plus 1 Tbsp. more for vinaigrette; 1 sm Red onion, sliced thin & separated into rings; 1/3 c. Fresh Italian parsley, chopped; 2 tsp Fresh tarragon. chopped; 1 Tbsp. Capers, liquid removed; 1 x Strip orange zest, sliced thin & blanched 10 seconds then chopped; 1 Tbsp. Orange juice from a small orange; 1/2 tsp Dijon mustard; 1/4 c. Extra virgin olive oil; 1 1/2 lb Fresh asparagus, rinsed, ends snapped; 1 x Hard-boiled egg, peeled, white diced fine, yolk left whole for sieving

Servings: persons

Salt Grnd black pepper
1/2 tsp Granulated white sugar
1/2 c. White wine vinegar, plus 1 Tbsp. more for vinaigrette
1 sm Red onion, sliced thin & separated into rings
1/3 c. Fresh Italian parsley, chopped
2 tsp Fresh tarragon. chopped
1 Tbsp. Capers, liquid removed
1 x Strip orange zest, sliced thin & blanched 10 seconds then chopped
1 Tbsp. Orange juice from a small orange
1/2 tsp Dijon mustard
1/4 c. Extra virgin olive oil
1 1/2 lb Fresh asparagus, rinsed, ends snapped
1 x Hard-boiled egg, peeled, white diced fine, yolk left whole for sieving

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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.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt Grnd black pepper, 1/2 tsp Granulated white sugar, 1/2 c. White wine vinegar, plus 1 Tbsp. more for vinaigrette, 1 sm Red onion, sliced thin & separated into rings, and more.

Yes, Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion Recipe

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