I get together with a number of women every couple of months for dinner and a book club. The books we read are all food related and then we all bring a dish that relates to the book. These women are all excellent cooks so really, it's just an excuse to get together and eat each other's food.Last month, we were reading M.F.K. Fisher and dreaming of the south of France, so I took a Salad Nicoise. One of the women brought the classic asparagus mimosa, but she assembled it in a different way then I had ever seen. Instead of covering the asparagus with chopped egg, she placed the egg whites at one end and the yolks at the other end. She had a beautiful square white serving plate and the asparagus was laid meticulously laid out in a single layer. The presentation was so elegant I had to steal her idea for my dinner party. Unfortunately I couldn't do the single layer, but it was still pretty anyway.Don't dress the asparagus until just before you are ready to serve it, or it will discolour. I just cooked the asparagus on the stove, but you can steam it if you prefer.
|1 lb||asparagus, woody ends removed|
|2 tsp||Dijon mustard|
|1 tsp||white wine vinegar|
|1 tsp||fresh lemon juice|
|5 tsp||extra-virgin oil|
|salt and freshly ground pepper to taste|
|2||eggs, hard boiled|
- In a skillet bring about 1 inch of water to boil. Add asparagus and cook until tender, about 5 minutes, depending on size. Remove from skillet, and plunge into an ice bath to stop the cooking. Set aside.
- Mix together the mustard, vinegar, and lemon juice in a stainless steel bowl. Slowly add the olive oil in a steady stream, while stirring. Season with salt and pepper. Set aside.
- Peel eggs and carefully remove the yolks from the whites. Chop finely and keep them in separate bowls.
- When ready to serve, toss the asparagus in the vinaigrette and lay out on a serving platter. Spoon chopped egg whites at one end and chopped egg yolks at the other. Serve immediately.
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