Asparagus Vinaigrette With Sieved Egg And Pickled Pink Onions


Table salt and ground black pepper
1/2 teaspoon Granulated sugar
1/2 cup White wine vinegar , plus 1 additional tablespoon
1 Small red onion , sliced thin and separated into rings
1/3 cup Minced fresh parsley leaves
2 teaspoons Chopped fresh tarragon leaves
1 tablespoon Capers , drained
1 Small orange , first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
1/2 teaspoon Dijon mustard
1/4 cup Olive oil
1 1/2 pounds Asparagus , rinsed and ends snapped
1 Hard-boiled egg , peeled, white diced fine, yolk left whole for sieving


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