I have recently discovered the absolute best method for cooking asparagus. I’ll tell you, I’ve cooked a lot of asparagus in my day and this is definitely the most tender, color preserving and tasty way to do it. Wondering what I’m referring to? Well, I’ll explain it all below. Don’t worry, it’s really easy.
When I first saw this recipe, I thought it looked like something I couldn’t pull off. First, the combination of eggs and asparagus was new to me. Second, I took one look at the photo in the cookbook and thought my version would look terrible. I was surprised when I prepared this dish, tasted it and loved it. I was just as surprised when I discovered that it was actually quite simple to photograph. Asparagus usually is. I don’t know why I was so nervous.
Boiling asparagus in salted water for approximately five minutes creates something tender and flavorful. I’m so used to frying or baking asparagus that I haven’t given boiling it much thought. That’s a shame because it really is the way to go. If you take a look at the photo above, you’ll see that each piece of asparagus is still in really good shape. The green color is there and having it boiled in salted water is sort of like cooking pasta in salted water. Whatever it is you’re boiling absorbs some of the salt. I’m thrilled with this cooking method and I plan to use it much more.
The eggs in this dish give it some interesting texture. When combined with the vinaigrette, of which I added a secret ingredient, they’re outstanding. As usual, it’s all in the vinaigrette. In this case, it’s a simple vinegar, olive oil and shallot combination. Throw in a few kalamata olives and the dish is packed with flavor and texture. It’s the perfect lunch or side dish.
1 Tablespoon Champagne Vinegar
1 Shallot, Minced
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Pure Maple Syrup
Ground Black Pepper
2 1/2 Pounds Asparagus
3 Tablespoons Sliced Kalamata Olives
I’d like to thank Williams-Sonoma and their resource called Complete Seasons Cookbook for this recipe. It’s another in a growing list that have created some fantastic dishes.
Cook the Eggs
In a medium sized saucepan, boil about 8 cups of water. Then, once boiling, carefully add the eggs and reduce the temperature to low, so the water remains at a slight simmer. Cook the eggs for exactly 11 minutes and then turn off the heat.
Transfer the eggs to a bowl of cold water and let them sit for at least 10 minutes. After that time, peel the eggs and place them in a bowl.
Finally, mash the eggs up thoroughly.
Prepare the Vinaigrette
In a medium sized bowl, add the shallot, vinegar, maple syrup and olive oil. Also, add a pinch of salt and a pinch of pepper. Mix all these ingredients well and set aside.
Cook the Asparagus
Prepare the asparagus by cutting off the tough ends.
Then, fill a large skillet about half way with water and with 2 teaspoons of salt. Bring the water to a boil over high heat. Add the asparagus and lower the heat to medium.
Let cook for about 5 minutes and then, using tongs, transfer the asparagus to a plate that’s lined with paper towels.
Plate & Serve
Directly after moving the asparagus to the plate with the paper towels, divide them between 4 new plates. Then, divide the eggs between those 4 plates as well. Place the eggs right on top of the asparagus. Finally, drizzle the vinaigrette over the eggs, add a few olives and serve.
The Final Asparagus with Eggs Mimosa
Again, I’m thrilled with how this came out. I didn’t think it would be so easy. I may use this recipe for Thanksgiving or Christmas. It’s elegant and would be perfect for an occasion like that. Enjoy and thanks for reading!