Recipe - Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onion

Salt
Ground black pepper
One half teaspoon Granulated white sugar
One half cup White wine vinegar; plus 1
tablespoon more for
vinaigrette
1 small Red onion; cut or sliced up thin &
separated into rings
1/3 cup Fresh Italian parsley;
minced
2 teaspoon Fresh tarragon. minced
1 tablespoon Capers; drained
1 Strip orange zest; cut or sliced up
thin & blanched 10 seconds
then minced
1 tablespoon Orange juice from a small
orange
One half teaspoon Dijon mustard
One fourth cup Olive oil
1 One half pound Fresh asparagus; rinsed,
ends snapped
1 Hardboiled egg; peeled,
white minced fine, yolk left
whole for sieving

1. Mix One half teaspoon salt, One fourth teaspoon pepper, sugar, and One half 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.

2. 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.

3. Bring 1 inch water to boil in soup kettle. Put asparagus in steamer
basket, then carefully place basket in kettle. Cover and steam over
mediumhigh heat until asparagus spears bend slightly when picked up, 4 to
5 minutes. Transfer asparagus to clean kitchen towel to dry.

4. Arrange asparagus on platter. Spoon vinaigrette over it. Lift One fourth cup

or so of onion rings from liquid and scatter over asparagus. Sprinkle minced
egg white over asparagus, then push yolk through sieve so that it falls
evenly over salad. Serve.

Cook's Illustrated, May/June 1995, Page 23. Credit: Deborah Madison.

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

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

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

NOTES : 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.
Recipe by: Cook's Illustrated, May/June 1995, Page 23.

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 18, 1998