Asparagus with Egg Dressing Recipe
Ingredients
| Asparagus spears | 1 pound | |
| Salt | To Taste | |
| Lemon juice | 2 Teaspoon (Chopped Egg Dressing:) | |
| White wine vinegar | 1 Tablespoon (Chopped Egg Dressing:) | |
| Olive oil | 5 Tablespoon (Chopped Egg Dressing:) | |
| Salt | 1/4 Teaspoon (Chopped Egg Dressing:) | |
| Pepper | 1 (Chopped Egg Dressing:) | |
| Dry mustard | 1/4 Teaspoon (Chopped Egg Dressing:) | |
| Capers | 1 Teaspoon, chopped (Chopped Egg Dressing:) | |
| Parsley | 1 Teaspoon, finely chopped (Chopped Egg Dressing:) | |
| Chives | 1 Teaspoon (Chopped Egg Dressing:) | |
| Egg | 1 , finely chopped (Chopped Egg Dressing:) |
Directions
GETTING READY
1) In cold water, wash the asparagus stalks well and then trim the base of each spear, leaving about ¾-inch of the harder white stalks. Trim the spears till they are of an even length and then divide into 4 bundles.
2) Use string to tie each bundle securely in 2 places and toward he base.
MAKING
3) With lightly salted water, half-fill a deep narrow saucepan and bring to a boil.
4) Take the pan off the heat and stand the bundles of asparagus upright in it with the tips extending out of the water so that they can cook in the steam.
5) With foil, cover the pan in order to make a domed lid that is high enough to cover the asparagus without crushing the tips. Tuck securely all around the rim of the pan.
6) Put the pan back on the heat and bring contents to a boil. Boil gently for about 20 minutes, till the thickest part of the stalk starts to feel tender when pierced.
7) Lift the asparagus out carefully with the help of kitchen tongs and ten drain on paper towels. On a folded dish towel, lay the asparagus and leave for a minimum of 2 hours, till cold.
8) In a crew-top jar, put all the dressing ingredients and shake briskly.
9) Cut the strings tied around the asparagus and on 4 individual plates, arrange the cold spears. Pour dressing over each potion.
SERVING
10) Serve the preparation right away, while still fresh. Makes a good appetizer.
1) In cold water, wash the asparagus stalks well and then trim the base of each spear, leaving about ¾-inch of the harder white stalks. Trim the spears till they are of an even length and then divide into 4 bundles.
2) Use string to tie each bundle securely in 2 places and toward he base.
MAKING
3) With lightly salted water, half-fill a deep narrow saucepan and bring to a boil.
4) Take the pan off the heat and stand the bundles of asparagus upright in it with the tips extending out of the water so that they can cook in the steam.
5) With foil, cover the pan in order to make a domed lid that is high enough to cover the asparagus without crushing the tips. Tuck securely all around the rim of the pan.
6) Put the pan back on the heat and bring contents to a boil. Boil gently for about 20 minutes, till the thickest part of the stalk starts to feel tender when pierced.
7) Lift the asparagus out carefully with the help of kitchen tongs and ten drain on paper towels. On a folded dish towel, lay the asparagus and leave for a minimum of 2 hours, till cold.
8) In a crew-top jar, put all the dressing ingredients and shake briskly.
9) Cut the strings tied around the asparagus and on 4 individual plates, arrange the cold spears. Pour dressing over each potion.
SERVING
10) Serve the preparation right away, while still fresh. Makes a good appetizer.
Chef
