The Fearrington House Cookbook
36 asparagus spears
2 boiled eggs
3 Tbsp. mixed herbs (chives, tarragon, chervil, parsley), minced
lettuce leaves to line 6 plates
1 recipe Vinaigrette or Honey Lemon Vinaigrette (below)
½ red bell pepper, minced
- Snap the ends of the asparagus spears. Wash and drain. Boil for about 2 minutes until the spears can be pierced with a fork but are still crunchy. Drain and refresh with cold water to set the bright green color.
- Put the eggs through a mouli grainer or sieve and set aside.
- To assemble, line each plate with lettuce and divide the asparagus spears among them. Drizzle with the vinaigrette. Garnish with eggs and red bell pepper, and sprinkle herbs on top.
2 Tbsp. tarragon vinegar
¼ tsp. salt
2 tsp. Dijon mustard
6 Tbsp. basil-garlic olive oil
freshly ground black pepper
In a wooden bowl, stir the salt into the vinegar until it dissolves. Add the mustard and then slowly whisk the olive oil into the mixture by the spoonful. As the mustard absorbs the oil, the dressing becomes thick and emulsified. Add freshly ground black pepper to taste.
Honey Lemon Vinaigrette
Try this delightful dressing on the fresh asparagus spears for a change from the vinaigrette. Its lemony flavor is perfect for asparagus.
2 Tbsp. apple cider vinegar
dash of white pepper
1 Tbsp. honey
1 Tbsp. scallions, minced, white part only
juice of one lemon
6 Tbsp. corn oil
Whisk together all ingredients and the dressing is emulsified.