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Asparagus Vinaigrette with Egg and Quick-Pickled Pink Onions
Posted By admin On March 16, 2010 @ 4:33 pm In Vegetables & Salads | No Comments
— Serves 6 as a first course
Don’t skip the pickled onions in this recipe — they add piquancy and a wonderful jolt of pink to contrast with the green asparagus. Choose asparagus that are not too thin for this salad; tiny thin ones overcook very easily. The asparagus can be served at room temperature or chilled.
*Items marked in green are available from The Gourmet Corner.
Suggested wine pairing: Domaine des Grandes Perrières Sancerre 2008*
Mix sugar, salt, vinegar, and water in a non-reactive container large enough to hold the onion rings
Place onions in a colander in them sink. Pour 2 cups of boiling water over them. Drain onions, then place in the vinegar mixture, shaking and stirring them to get them all submerged (you may need to add a bit more water).
Let onions stand for at least 15 minutes, or until they turn pink. Refrigerate until needed (leftover pickled onions will keep for at least 2 weeks in the refrigerator and make wonderful additions to a grilled cheese sandwich, among other things…).
Soak the capers in 1/2 cup cold water for 5 minutes, then drain.
Whisk together herbs, capers, mustard, and sherry vinegar. Gradually whisk in oil. Adjust seasonings and set aside.
As soon as they are ready, drop the asparagus into the cold water to stop the cooking process. After 5 minutes, transfer to a clean kitchen towel to dry. If serving chilled, place in a covered container and refrigerate until needed.
Arrange asparagus on a platter. Whisk the dressing again to combine, then spoon over asparagus.
Drain 1/4 cup onion rings, sprinkle over the asparagus
Scatter chopped egg over the salad. Serve.
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