Asparagus is one of my great springtime culinary delights, green or white, hot or cold, it's a treat. Here is a delicious recipe for white asparagus with spring vinaigrette, eggs, and chives.
Preparation and cooking of asparagus Peel the asparagus starting about one or two centimeters below the tip, cut off the end of the stalk, and cook them for about 20 to 25 minutes depending on their thickness in boiling salted water, then set them aside.
Preparation of the eggs While your asparagus is cooking, hard boil 1/2 to 1 egg per person (we were 3, and I boiled 2 eggs). When your eggs are hard (about 10 minutes after the water resumes boiling, before they are soft-boiled, after they become rubbery), place them in very cold water to stop the cooking.
When your eggs are cold, peel them, chop them finely with a knife, and coarsely chop them; there should be pieces of white remaining.
Preparation of the vinaigrette In a bowl with your chopped eggs, add a pinch of salt, a pinch of pepper, 1 tablespoon of vinegar, and two tablespoons of sunflower oil, a generous spoonful of chopped chives, and there you go, it's ready!
Serve generously pour the sauce over the still warm asparagus and serve immediately. That's it, spring has arrived (at least on my plate ^^)!
0 servings
4
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EN