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Steamed Asparagus w/ Provencal Vinaigret




Source of Recipe


By The Culinary Institute of America, From The Culinary Institute of America


Recipe Introduction


Anchovies, garlic, olive oil and hard-boiled eggs are a typical Provencal flavor combination. Because of its resemblance to tiny yellow mimosa flowers, which grow abundantly in the south of France, a garnish of sieved hard-boiled egg is referred to as "mimosa."


List of Ingredients




1 1/2 pound asparagus
1 - hard-boiled egg, peeled
1 clove garlic, peeled
1/2 teaspoon salt, preferably kosher salt
1/4 cup olive oil, preferably extra virgin olive oil
2 tablespoon red wine vinegar, or white wine vinegar
2 teaspoon Dijon mustard
1/2 teaspoon anchovy paste
1/2 teaspoon freshly ground black pepper


Recipe



1 To prepare the asparagus: First snap off the woody bottoms of the stalks. With a paring knife, remove the skin from the stalks from just below the tip to the base. Place spears in a large steamer set in a large pot over simmering water, cover and cook just until tender, about 5 minutes.
2 Using a rubber spatula, press the cooked egg through a coarse sieve into a small bowl; set aside.
3 Crush garlic with the flat side of a chef's knife. Sprinkle with salt and mash, again using the side of the knife, until you have a paste. Scrape into a small bowl or a jar with a tight-fitting lid. Add remaining ingredients and whisk or shake until well blended.
4 Drizzle the vinaigrette over room-temperature asparagus and sprinkle with the sieved egg.