Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions
By America's Test KitchenPublished on September 13, 2011
Time
50 minutes
Yield
Serves 6
Ingredients
Salt and ground black pepper ½ teaspoon granulated sugar ½ cup white wine vinegar, plus 1 additional tablespoon1 small red onion, sliced thin and separated into rings⅓ cup minced fresh parsley leaves 2 teaspoons chopped fresh tarragon leaves 1 tablespoon capers, drained1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice½ teaspoon Dijon mustard ¼ cup olive oil 1 ½ pounds asparagus, rinsed and ends snapped1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving
Before You Begin
The pink onions and sieved egg make this salad utterly springlike in appearance. You only need a quarter cup or so of the pickled onions, but the leftovers are great in salads or sandwiches.
Instructions
- Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 cup vinegar in nonreactive bowl. Put onion slices in colander in sink; pour boiling water over them. Add warm onions to vinegar mixture with enough cold water to cover. Let stand until onions are pink, about 15 minutes. Set aside.
- Put parsley, tarragon, capers, and orange zest in small bowl with pinch of salt; stir in juice and 1 tablespoon vinegar. Whisk in mustard, then slowly whisk in oil. Adjust seasonings and set aside.
- Bring 1 inch water to boil in soup kettle. Put asparagus in steamer basket, then carefully place basket in kettle. Cover and steam over medium-high heat until asparagus spears bend slightly when picked up, 4 to 5 minutes. Transfer asparagus to clean kitchen towel to dry.
- Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4 cup or so of onion rings from liquid and scatter over asparagus. Sprinkle diced egg white over asparagus, then push yolk through sieve so that it falls evenly over salad. Serve.
Time
50 minutesYield
Serves 6Ingredients
Salt and ground black pepper
½ teaspoon granulated sugar
½ cup white wine vinegar, plus 1 additional tablespoon
1 small red onion, sliced thin and separated into rings
⅓ cup minced fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon capers, drained
1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
½ teaspoon Dijon mustard
¼ cup olive oil
1 ½ pounds asparagus, rinsed and ends snapped
1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving
Ingredients
Salt and ground black pepper
½ teaspoon granulated sugar
½ cup white wine vinegar, plus 1 additional tablespoon
1 small red onion, sliced thin and separated into rings
⅓ cup minced fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon capers, drained
1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
½ teaspoon Dijon mustard
¼ cup olive oil
1 ½ pounds asparagus, rinsed and ends snapped
1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving
Ingredients
Salt and ground black pepper
½ teaspoon granulated sugar
½ cup white wine vinegar, plus 1 additional tablespoon
1 small red onion, sliced thin and separated into rings
⅓ cup minced fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon capers, drained
1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
½ teaspoon Dijon mustard
¼ cup olive oil
1 ½ pounds asparagus, rinsed and ends snapped
1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving
Why This Recipe Works
We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding a hard-boiled egg to this asparagus salad gave it some richness without weighing it down.
Before You Begin
The pink onions and sieved egg make this salad utterly springlike in appearance. You only need a quarter cup or so of the pickled onions, but the leftovers are great in salads or sandwiches.
Instructions
- Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 cup vinegar in nonreactive bowl. Put onion slices in colander in sink; pour boiling water over them. Add warm onions to vinegar mixture with enough cold water to cover. Let stand until onions are pink, about 15 minutes. Set aside.
- Put parsley, tarragon, capers, and orange zest in small bowl with pinch of salt; stir in juice and 1 tablespoon vinegar. Whisk in mustard, then slowly whisk in oil. Adjust seasonings and set aside.
- Bring 1 inch water to boil in soup kettle. Put asparagus in steamer basket, then carefully place basket in kettle. Cover and steam over medium-high heat until asparagus spears bend slightly when picked up, 4 to 5 minutes. Transfer asparagus to clean kitchen towel to dry.
- Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4 cup or so of onion rings from liquid and scatter over asparagus. Sprinkle diced egg white over asparagus, then push yolk through sieve so that it falls evenly over salad. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments