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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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2 bundles of asparagus
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a drizzle of olive oil
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Fleur de sel, to taste
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8 room temperature eggs
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125 ml (1/2 cup) of mayonnaise
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10 ml (2 tsp.) Dijon mustard
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30 ml (2 tbsp.) sour cream
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125 ml (1/2 cup) olive oil
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45 ml (3 tbsp.) red wine vinegar
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1 lemon with zest
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1 ml (1/2 tsp.) salt
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60 ml (4 tbsp.) chopped tarragon
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160 ml (2/3 cup) water
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160 ml (2/3 cup_ red wine vinegar
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160 ml (2/3 cup) sugar
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2 bay leaves
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a pinch of salt
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5 or 6 shallots finely chopped
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1 baguette
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Directions
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Trim asparagus, removing hard part at the end of the stalk. Blanch in salted water for 2 minutes or until reaching desired doneness. Let cool, drizzle with olive oil, and season with fleur de sel to taste.
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Plunge room temperature eggs in a saucepan filled with boiling water for 7 minutes. Cool in ice water.
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In a bowl, combine remaining ingredients until creamy. Taste and adjust seasoning as needed.
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Arrange asparagus in a serving dish. When ready to serve, slice eggs in half. Season with salt and pepper and pour desired quantity of dressing.
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Garnish with a few tarragon leaves and lemon zests.
Garnish (optional)
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In a saucepan, bring water, vinegar, sugar, bay leaves, and salt to a boil.
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Pour over thinly sliced shallots. Let cool and refrigerate.
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Add pickled shallots to salad if desired.
Chef’s secrets
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You can prepare all the elements in this recipe in advance and assemble at the last minute. Serve as a starter or for brunch.
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If you prefer a more liquid dressing, add a few drops of warm water.
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