{"id":3,"date":"2010-03-16T16:33:27","date_gmt":"2010-03-17T00:33:27","guid":{"rendered":"http:\/\/gourmetmail.spot-on-creative.com\/?p=3"},"modified":"2025-09-05T12:10:32","modified_gmt":"2025-09-05T20:10:32","slug":"hi-world","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=3","title":{"rendered":"Asparagus Vinaigrette with Egg and Quick-Pickled Pink Onions"},"content":{"rendered":"

\"Asparagus<\/p>\n

— Serves 6 as a first course<\/em><\/p>\n

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. <\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.
\nSuggested wine pairing: Domaine des Grandes Perrières Sancerre 2008*<\/span><\/p>\n

Quick-Pickled Pink Onions<\/H4>
\n<\/p>\n
    \n
  • 1\/2 tsp each salt and sugar<\/li>\n
  • 1\/2 cup white vinegar<\/li>\n
  • 1\/4 cup water<\/li>\n
  • 1\/4 tsp 4-color peppercorns<\/span> (whole)<\/li>\n
  • 1 small red onion, sliced thinly and separated into rings<\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Mix sugar, salt, vinegar, and water in a non-reactive container large enough to hold the onion rings<\/p>\n

    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). <\/p>\n

    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…).<\/p>\n

    \"Tarragon<\/p>\n

    Tarragon Mustard Vinaigrette<\/H4><\/p>\n

    <\/p>\n

      \n
    • 2 Tbs minced fresh flat-leaf parsley<\/li>\n
    • 2 tsp minced fresh tarragon leaves (or 1\/2 tsp dried tarragon)<\/li>\n
    • 1 Tbs salt-cured capers<\/span><\/li>\n
    • 2 Tsp Edmond Fallot Tarragon Mustard<\/span><\/li>\n
    • 2 Tbs sherry vinegar<\/span><\/li>\n
    • 1\/4 cup extra-virgin olive oil<\/span><\/li>\n
    • La Baliene sea salt<\/li>\n<\/ul>\n

      <\/em><\/p>\n

      Soak the capers in 1\/2 cup cold water for 5 minutes, then drain. <\/p>\n

      Whisk together herbs, capers, mustard, and sherry vinegar. Gradually whisk in oil. Adjust seasonings and set aside.<\/p>\n

      Asparagus<\/H4>
      \n<\/p>\n
        \n
      • 1.5 lbs asparagus, rinsed and tough ends snapped off.\n<\/li>\n<\/ul>\n

        <\/em>
        \nFill a bowl large enough to hold all of the asparagus with cold water.
        \nSteam asparagus over boiling water until they are bright green and bend a little when picked up, 4-5 minutes. It’s better to steam them in two smaller batches rather than one large heap — a big pile of asparagus tends not to cook evenly.<\/p>\n

        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. <\/p>\n

        Serving<\/H4>
        \n<\/p>\n
          \n
        • Cooked asparagus<\/li>\n
        • Tarragon mustard vinaigrette<\/li>\n
        • Quick-pickled pink onions<\/li>\n
        • 2 hard-boiled eggs, peeled and roughly chopped<\/li>\n<\/ul>\n

          <\/em><\/p>\n

          Arrange asparagus on a platter. Whisk the dressing again to combine, then spoon over asparagus.<\/p>\n

          Drain 1\/4 cup onion rings, sprinkle over the asparagus<\/p>\n

          Scatter chopped egg over the salad. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Asparagus are one of the deliciously edible joys of Spring! 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. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[18,21,56,20,63],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/3"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3"}],"version-history":[{"count":26,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions"}],"predecessor-version":[{"id":388,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/3\/revisions\/388"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}