Tuesday, August 9, 2011

Asparagus in Mustard Sauce Recipe

For the next four to eight weeks (written in April) asparagus will be available in the green grocers and hopefully you will take advantage of this buyer’s market.
2 lbs. asparagus, stems trimmed, pared
1 hard-cooked egg yolk.
1 raw egg yolk
1-1/2 t. Dijon mustard
1/2 cup olive oil
1-1/2 T. white wine vinegar
1/2 t. salt
1/2 t. pepper
1 T. minced hard-cooked egg white

Step 1. Cook the asparagus in boiling salted water until crisp-tender, about 5 to 7 minutes, drain. Place asparagus in a large bowl of of ice water to cool. Drain on paper towels, transfer to platter and refrigerate.

Step 2. Mash hard-cooked egg yolk  in a small bowl with raw egg yolk and mustard until smooth. Gradually whisk in oil until smooth. Combine vinegar, salt and pepper; add to oil mixture. Whisk until smooth. Spoon mustard sauce over asparagus, garnish with egg white and serve.

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