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Recipe Name: Asparagus Vinaigrette With Sieved Egg And Pickled Pink On Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

Ground black pepper
1/2 Teaspoon(s) Granulated white sugar
1/2 Cup(s) White wine vinegar, plus 1
tablespoon more for
1 Red onion, sliced thin &
separated into rings
1/3 Cup(s) Fresh Italian parsley
2 Teaspoon(s) Fresh tarragon. minced
1 Tablespoon(s) Capers, drained
1 Strip orange zest, sliced
thin & blanched 10
then minced
1 Tablespoon(s) Orange juice from a small
1/2 Teaspoon(s) Dijon mustard
1/4 Cup(s) Olive oil
1 1/2 Pound(s) Fresh asparagus, rinsed
ends snapped
1 Hard-boiled egg, peeled
white diced fine yolk
whole for sieving
Mix 1/2 teaspoon salt, 1/4 teaspoon pepper, sugar, and 1/2 cup vinegar
in nonreactive bowl. Put onion slices in colander in sink-, pour
boiling water over them. Add warm onions to vinegar mixture with
enough cold water to cover. Let stand until onions are pink, about 15
minutes. Set aside. 2. Put parsley, tarragon, capers, and orange zest
in small bowl with pinch of salt-, stir in juice and 1 tablespoon
vinegar. Whisk in mustard, then slowly whisk in oil. Adjust
seasonings and set aside. 3. Bring 1 inch water to boil in soup
kettle. Put asparagus in steamer basket, then carefully place basket
in kettle. Cover and steam over medium-high heat until asparagus
spears bend slightly when picked up, 4 to 5 minutes. Transfer
asparagus to clean kitchen towel to dry. 4. Arrange asparagus on
platter. Spoon vinaigrette over it. Lift 1/4 cup or so of onion rings
from liquid and scatter over asparagus. Sprinkle diced egg white over
asparagus, then push yolk through sieve so that it falls evenly over
salad. Serve. Cook's Illustrated, May/June 1995, Page 23. Credit:
Deborah Madison. Nationality: USA Course: salad Season: spring Method:
steamed Start to Finish 1 hour Preparation 20 minutes Attention 30
minutes Finishing a minute or less Converted from Mangia!, Cook's
Illustrated 1993-1995 Cookbook NOTES : The pink onions and sieved egg
make this salad utterly springlike in appearance. You only need a
quarter cup or so of the pickled onions, but the leftovers are great
in salads or sandwiches. Recipe by: Cook's Illustrated, May/June
1995, Page 23. Posted to MC-Recipe Digest by "Hobbs, D B
USO" <> on Mar 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 170
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 45.2mg
Sodium: 602.4mg
Potassium: 330.6mg
Carbohydrates: 8.9g
Fiber: 2.4g
Sugar: <1g
Protein: 5.9g

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