Wednesday, December 4, 2013

Dressed Asparagus

Actually my favorite way to enjoy asparagus is on its own - just cooked in a boiling water. In this recipe, I embellish plain boiled asparagus with some cute looking and delicious "coat".

Blog's Category: Vegetarian, My Own Fast and Easy


All credits for this recipe have to go to one of my "culinary idols" and inspiration - Jacques Pepin. He uses mayonnaise pretty often in his "fast food my way" recipes and I remember he has similar recipe for his asparagus appetizer. Anyway, this recipe is my own interpretation; it's easy, delicious and festive looking, thus a great fit for a holiday table ;)

What is it?

It's appetizer - cooked asparagus, dressed with mayonnaise-based sauce and finely chopped boiled eggs.
Taste Description

Very pleasant sweet-ish taste of cooked asparagus is not masked here by presence of any flavorful fresh or dry herbs (so no-no to them here). This taste is paired nicely with a soft and comforting duo of mustard boosted mayonnaise and hard boiled eggs. Black pepper notes on a background do not allow you to feel "too comfortable" :)

How to Serve

Serve as cold appetizer, on a large shallow plate. Leftovers can be kept for a couple of days in a fridge.

Asparagus. Dressed.

For a large company:
  • 2 bunches of fresh asparagus 
  • 2 hard boiled eggs
  • 4 tbs of mayonnaise
  • 2 tbs of Dijon mustard
  • 1/2 tsp freshly ground black pepper
- Snap ends of each asparagus spear, right in a place where it snaps, to get rid of woody ends.
 - Bring 3 quarts of salted water to a boil and drop all asparagus in there. Let it cook (do not allow water to boil too much) for about 5-7 minutes until tender but still a bit crisp - I never rely on time and always try it snipping up small pieces to find out if it's just right.

- Transfer asparagus into a large bowl with a cold water and ice for a 3 minutes. Sometimes, when I don't have ice, I just drain it into colander and let very cold water to run over for a minute or two. Drain asparagus into colander and let it stay to get rid of excess water. Ideally, you want your asparagus to be completely dry placing it onto a paper towels but I never do this :)

- Prepare mustard sauce by thoroughly stirring mustard and mayonnaise.

- Cut hard boiled eggs in half and separate yolks from whites. Chop whites finely.

- Assemble whole dish by placing asparagus onto a square shallow plate. Cover middle part of asparagus pile with mayo sauce. Sprinkle with a black pepper. Now, generously sprinkle chopped whites on the edge of mayo "lane". With a tip of your fingers, finely crumble one egg yolk sprinkling it in a center of mayo strip. Use remaining egg yolk, breaking it in a larger pieces and garnishing "base" of your composition. Or use your creativity to make your own arrangement!


- Use good quality store-bought mayonnaise or homemade. Homemade is easy to whisk up, I just often seek excuses "I'm lazy", "I'm busy", "I'm ..


Here is mayo mixed with Russian mustard here. Russian mustard is pretty much like Dijon, just has rely strong bite to it.

Would it be the regular day, I would stop at this point and served asparagus "naked" like this. But for Thanksgiving table I want something looking more festive..

Finer you chop your egg whites - prettier it will look on a plate and will hold on to asparagus better.

It can be served as a finger food too - it's fun and easy to pull a spear at its sticking out "foot".

No comments:

Post a Comment

I would love to hear from you!