Wednesday, March 4, 2009

Chilled asparagus with vinaigrette and eggs mimosa

Is it spring yet? It’s sure starting to feel like it. My daffodils are blooming, the chives in the garden are coming back, and my nectarine tree has started to blossom.

On the culinary front, asparagus is here! I haven’t seen any of my other springtime favorites yet, but it’s time to watch out for pea shoots and fava beans at the farmer’s market. I used my asparagus to make a salad from the Bouchon cookbook.

For this salad, asparagus stalks are blanched and dressed in a vinaigrette of red wine vinegar, Dijon and olive oil. As is customary, the woody ends of the stalks are snapped off prior to cooking. When you go to cut the stalks into even lengths, save the trimmings; they’re used to make an asparagus coulis.

The plating of the salad starts with a dollop of the asparagus coulis. The asparagus stalks are piled on top and showered with hard boiled egg yolk, julienned radish and fresh chives.

I love the presentation of this salad, it’s very elegant. This was quite delicious too, the flavors worked well together. I know I’ve professed my love for root vegetables on more than one occasion, but this dish made it clear to me that I’m ready for some spring produce.


Chilled asparagus with vinaigrette and eggs mimosa
Serves 2
Adapted from Bouchon

1 bunch of asparagus
2 tsp red wine vinegar
1 T extra virgin olive oil
½ tsp dijon mustard
3 hard boiled egg yolks
2 radishes, julienned
1 T minced chives
Salt and pepper to taste

Bring a pot of heavily salted water to a boil. Snap the woody end off each asparagus stalk, discard the ends. Trim the stalks to an equal length, reserve the trimmings. Blanch the asparagus stalks for 3-4 minutes or until tender. Transfer the asparagus to a bowl of ice water. Once the asparagus has cooled, remove from the water and pat dry with paper towels. Place the asparagus trimmings in the pot of boiling water, cook until very tender, about 4-5 minutes. Remove the trimmings from the pot and place in the bowl of ice water.

For the coulis, transfer the trimmings to a food processor with a little bit of the cooking water. Blend until a smooth puree forms. You may need to add a bit more water to get a smooth consistency. Season with salt and pepper.

For the vinaigrette, whisk together the vinegar, olive oil and mustard; season to taste with salt and pepper.

Press the egg yolks through the smallest holes on a cheese grater, set aside.

To assemble, toss the asparagus stalks with the vinaigrette. Spoon the coulis onto the plate, and top with the stalks. Add the egg yolks on top of the asparagus, then place the radish julienne in a pile on the egg yolks. Sprinkle with chives.


73 comments:

Jennifer said...

That is one beautiful looking dish-you even make me want to eat the radishes.

Sean said...

I love the colors of the dish and it sounds delicious!

SUGAMAMA'S CAFE' said...

Oh How I love daffodils, We don't really get them up here.. But how I love them.... What a yummy meal.... Thanks for spyin my blog!
~M~

Helene said...

Beautiful pictures today.

Tracey said...

I can't wait for spring to get here either! Asparagus is so delicious and yours looks wonderful!

Sarah Herman said...

Yummmmm! Looks like a dish we ate in france last time we were there! I love when asparagus is in season, I then know spring is soon to follow!

Sarah Herman said...

I keep on forgeting to ask... How in the world did you get to meet michael chiarelo? I LOVE his show!

Elra said...

beauty, beauty..
Everything starting to look beautiful, isn't it?

Asparagus look absolutely delicious Sara. I have the book, I'll look in to it!
Cheers,
elra

Selba said...

So pretty... wish I can try it.

Anonymous said...

Great pictures! Thanks.

Judy said...

What a beautiful salad! And your photos are great, too.

Donna-FFW said...

This salad looks so very lovely. I , too, am happy about the asparagus!! I ususally wait till around now to do an asparagus, lemon, shrimp dish. Just about time, almost here. As always your pictures are fabulous!

Reeni♥ said...

I'm ready for spring too! All the stores are getting their Spring merchandise, yay! This is a beautiful, refreshing dish! Awesome presentation!

5 Star Foodie said...

Delicious asparagus! You are right it is time for spring. I was totally planning to cook spring-themed dishes this week but there's still snow on the ground here :)

Suzy said...

That looks gorgeous. I'm hoping to harvest some asparagus this year! I keep looking for the tiny spears. I think I'm way early though lol.

Passionate Eater said...

The mound of crumbled egg yolks is so innovative! I definitely want to dive right into that plate of asparagus, now!

lesley said...

Yum!! That's a beautiful and delicious looking plate!!

Netts Nook said...

Sara this looks so healthy and tasty all in one great presentation.

What A Dish! said...

Oooh, I love asparagus! Great looking recipe. I'm jealous you have your own nectarine tree! And chives- mine always die!

Leslie said...

Hi Sara, We must be on the same wave length! I just got asparagus last night. I adore it! I roast mine. or steam it and then have Hubby put it in the BBQ and get it a little charred.
Yours looks Fabu!!! Makes me kinda wish I ate Egg Yolks! hahahha
I love your Blog and you inspire me as do a few of the other Blogs I visit!!
Leslie
LeslieVeg@msn.com
http://leslielovesveggies.blogspot.com/

Maria said...

A great spring dish!

Culinarywannabe said...

Can't wait for spring! Too bad there is still snow on the ground here.

Rosa's Yummy Yums said...

Yes, this wonderful veggie is back! Your dish looks fantastic and refined!

Cheers,

Rosa

Pam said...

So healthy, pretty and delicious. Great recipe.

Elyse said...

This dish is gorgeous!! It looks tasty and refreshing and delicious! I love the sound of the vinaigrette. Such wonderful flavors melded together. Yum! Can I admit that I love snapping stalks of asparagus?! It's a total tension-buster for me.

Cheryl said...

Girl, as usual you blow me away with your elegant food! YUM

stephchows said...

I am so happy to see asparagus back and not $$ a pound :) Love the stuff!

ingrid said...

Yay, no tomato or onions to pick out! I love, love, love salad but DO NOT like tomatoes or onions in it. I'm ok with a little bit of chives. It is a thing of beauty! The dressing sounds delish too, simple.
~ingrid

The Blonde Duck said...

Gorgeous! Just gorgeous!

Lori said...

I am so ready for Spring and all its glorious produce. I just love asparagus. I bet it was tastey with the egg.

How To Eat A Cupcake said...

Asparagus is one of my faves! My dad recently introduced me to an awesome farmers market about 15 minutes from me. I'm gonna look for these next time I go!

Katherine Aucoin said...

I think Spring is almost here in the mountains! The salad is fantastic, I love asparagus. The addition of the egg is very creative.

The Food Hunter said...

That looks great. I love the comgination of egg and asparagus.

Dawn said...

sara that last photo is gorgeous! I wish spring was here...I'm so ready for it.

Jennifer said...

Ive not had asparagus like this in a long time!
YUM!!!!!!! stunning pictures!

Deborah said...

We just had snow last night, so it doesn't quite feel like spring yet, but this dish looks amazing!

JennDZ - The Leftover Queen said...

How very elegant. Great picture of raw asparagus!

Sara said...

Sarah - Michael Chiarello has food/furniture stores in the Bay Area. I walked into one of his stores, and there he was!

Elyse - I remember what living with a law student was like, do whatever makes you happy to de-stress!

Mrs. L said...

I too have been waiting for asparagus to hit the local farmers markets. This sounds like a great simple way to prepare it.

Lorraine@NotQuiteNigella said...

Absolutely love this idea! when asparagus comes back into season I am definitely doing this. Thanks Sara! :)

Kelly said...

I miss asparagus, and that made me miss it all the more. It looks lovely!

Diana said...

What a beautiful spring dish! Makes me hungry for asparagus!

ChefBliss.com said...

Your pictures are beautiful!! This looks really good!

unconfidentialcook said...

It's gorgeous, thank you! I know I'm on the roasting bandwagon, but I just have to say it again: Roasting with a little olive oil and kosher salt really brings out the flavor of the vegetable (we have roasted asparagus once a week), and adds some to boot...

Usha said...

This salad looks beautiful, great pictures !

Natashya said...

OH lord I am so ready for Spring! We have a little while to wait here in Canada though...ok, a big while.
Your dish looks so light and Springy and beautiful.

Jessica604 said...

This looks healthy and delicous! I can't wait for the first crop of asparagus here.

My Carolina Kitchen said...

What a gorgeous photo. This is springtime for sure. Very sophisticated - not your ordinary asparagus.
Sam

Varsha Vipins said...

Am loving this Sara..wata color..brilliant..:)

noble pig said...

Oh how yummy. We've has aspargus available here for a while...this looks delicious!

Barbara Bakes said...

I wish I had a nectarine tree in bloom! You lucky girl! Beautiful picture!

Kat said...

Your daffodils are blooming? I think we barely made 40 degrees today which was a total heatwave :) Asparagus is one of my favorites. The egg in this recipe puts a nice spin on it.

Claudia said...

Aha! I'm doing asparagus tomorrow - similar recipe (not exactly the same) ... but my picture not as beautiful. Do you give photography lessons?

Kristine said...

Sara...this dish is so beautiful!! Definitely feels like spring is in the air. I think I need to buy some asparagus soon!

Cherie said...

Beautiful colours, lovely dish!

lisaiscooking said...

Beautiful salad! The egg and radish look fantastic.

Foodie with Little Thyme! said...

Looks very yummy. I'm ready for all the spring and summer fruit.

Olga said...

The picture of a blossom is so pretty!!
The egg yolk is my favorite part of an egg, so this salad looks great.

Actually, there was a Russian salad called Mimosa too :)

alexandra said...

This looks delicious. So French! Have you ever made sauce gribiche? It sounds similar to the dressing you've made here. And yay for asparagus being back!

Sara said...

Beautiful presentation. I really like the Bouchon cookbook.

I always save my asparagus ends in the freezer and when I get a lot of them, I make an asparagus soup with them.

Amanda said...

Really, really stunning photo of what promises to be a delicious salad!

Olivia said...

Yay for vegetarian dishes! Eggs and asparagus...interesting. Whenever I see the word Mimose I think of when Phoebe on Friends said "What?! Can't I have a mimosa with my breakfast? I'm on vacation people!" (Sorry if you don't watch Friends, but it's hilarious).

duodishes said...

Really good brunch dish! Eggs mimosa...we like that.

♥Rosie♥ said...

I can't wait for spring to get here and your dish is so fresh just like spring!! Such beautiful photos :0)

Rosie x

Sara said...

Unconfidential cook - I am a roasted vegetable addict, I roast something at least once a week!

Ali - Never made sauce gribiche, but have heard of it before.

Jessica@Foodmayhem said...

Gorgeous! I am so dying for spring!

Cathy said...

Great post! And very jealous you have a nectarine tree!

Chef E said...

Once again you have done a gorgeous post...I like that, eggs mimosa...cool!

Kasey said...

What a gorgeous salad! I am so excited for the arrival of spring and goodies like asparagus!

eatme_delicious said...

What a gorgeous dish!

Miette said...

How beautiful is your job ! This looks amazing !

Cheers,

Miette

Girl Japan said...

I love the contrast in colors Sara!!! Everything looks so stunning.

My Carolina Kitchen said...

Gorgeous presentation as always Sara. I like the fact that you used radishes. They would give it a nice crunch in addition to being very pretty. I tend to forget about them and I shouldn't.
Sam