Cold Asparagus in Mustard Sauce Recipe
Ingredients
| 1 1/2 to 2 pounds fresh asparagus, cleaned and tied into bundles | ||
| 1 hard-cooked egg | ||
| 1 raw egg yolk | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| White wine vinegar | 1 1/2 Tablespoon | |
| Capers | 2 Teaspoon, drained | |
| Salt and freshly ground white pepper | ||
| Pimiento | 1 Tablespoon, finley minced | |
| Parsley | 1 Tablespoon, minced | |
Directions
Bring about 4 cups salted water to boil in 6-quart pan.
Add asparagus and cook uncovered until tender, about 10 to 12 minutes.
Run immediately under cold water to stop further cooking and to retain color.
Set aside to cool but do not chill in refrigerator.
Separate hard-cooked egg, reserving yolk; finely mince white.
Blend hard-cooked yolk, raw yolk and mustard in blender or food processor until smooth.
Slowly add oil, beating until thick and creamy.
Blend in vinegar.
Transfer to small bowl.
Add capers.
Season with salt and white pepper.
Place asparagus on serving dish.
Spoon sauce over, leaving tips exposed.
If using shrimp garnish, dress with vinaigrette and place over mustard sauce.
Sprinkle with egg white, pimiento and parsley
Add asparagus and cook uncovered until tender, about 10 to 12 minutes.
Run immediately under cold water to stop further cooking and to retain color.
Set aside to cool but do not chill in refrigerator.
Separate hard-cooked egg, reserving yolk; finely mince white.
Blend hard-cooked yolk, raw yolk and mustard in blender or food processor until smooth.
Slowly add oil, beating until thick and creamy.
Blend in vinegar.
Transfer to small bowl.
Add capers.
Season with salt and white pepper.
Place asparagus on serving dish.
Spoon sauce over, leaving tips exposed.
If using shrimp garnish, dress with vinaigrette and place over mustard sauce.
Sprinkle with egg white, pimiento and parsley
Chef
