June 2, 2014
Home at last. So happy to be back in my kitchen. Went right off to the market and discovered there are still local asparagus around here. I scooped them up, thrilled I hadn’t missed them.
I like serving asparagus at room temperature when I'm having a group over to dinner. That way I can't get distracted and overcook them at the last minute. This sauce – festive, delicious and very easy – is my favorite way to top them.
I cook my asparagus in a large skillet of boiling water, putting the fattest ones in first for about 5 minutes, then adding the skinnier ones for just the last two or three minutes. Then I simply scoop them out of the water and put them on a towel-lined plate to cool.
Just before serving I ladle on the fragrant, chunky sauce.
Begin the sauce by hardboiling a couple of eggs, chilling them in ice water, and peeling them.
Now mince a couple of shallots and put them in a small bowl. Add two tablespoons of Italian parsley, a few chopped chives and a tablespoon of minced capers. Stir in 6 tablespoons of good olive oil and mix well. Add a generous dollop of mustard and 2 tablespoons of red wine vinegar.
Chop the hardboiled eggs into fairly coarse pieces, stir them in, and grind in a good bit of black pepper. Allow to mingle quietly for a half hour or so, to let the ingredients communicate with one another, then taste for seasoning and spoon over a pound and a half of cooked asparagus.
Serve at room temperature.
The rest of the menu, if you're interested:
Chicken Liver Mousse
Crackers topped with Sour Cream and Salmon Roe
Salad with Blue Cheese Dressing
Fresh Apricot Crumb Tart
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