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Ингредиенты
- Salt Grnd black pepper
- 1/2 tsp Granulated white sugar
- 1/2 c. White wine vinegar, plus 1 Tbsp. more for vinaigrette
- 1 sm Red onion, sliced thin & separated into rings
- 1/3 c. Fresh Italian parsley, chopped
- 2 tsp Fresh tarragon. chopped
- 1 Tbsp. Capers, liquid removed
- 1 x Strip orange zest, sliced thin & blanched 10 seconds then chopped
- 1 Tbsp. Orange juice from a small orange
- 1/2 tsp Dijon mustard
- 1/4 c. Extra virgin olive oil
- 1 1/2 lb Fresh asparagus, rinsed, ends snapped
- 1 x Hard-boiled egg, peeled, white diced fine, yolk left whole for sieving
Инструкции
- 1. Mix 1/2 tsp. salt, 1/4 tsp. pepper, sugar, and 1/2 c. vinegar in nonreactive bowl. Put onion slices in colander in sink-, pour boiling
- water over them. Add in hot onions to vinegar mix with sufficient cool water to cover. Let stand till onions are pink, about 15 min. Set aside.
- 2. Put parsley, tarragon, capers, and orange zest in small bowl with healthy pinch of salt-, stir in juice and 1 Tbsp. 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 till asparagus spears bend slightly when picked up, 4 to 5 min. Transfer asparagus to clean kitchen towel to dry.
- 4. Arrange asparagus on platter. Spoon vinaigrette over it. Lift 1/4 c.
- or possibly so of onion rings from liquid and scatter over asparagus. Sprinkle diced egg white over asparagus, then push yolk through sieve so which it falls proportionately over salad. Serve.
- Nationality: USA Course: salad Season: spring Method: steamed
- Start to Finish 1 hour Preparation 20 min Attention 30 min Finishing a minute or possibly less
- NOTES : The pink onions and sieved egg make this salad utterly springlike in appearance. You only need a quarter c. or possibly so of the pickled onions, but the leftovers are great in salads or possibly sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 117 | |
| Calories from Fat 87 | 74% |
| Total Fat 9.89g | 12% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 64mg | 3% |
| Potassium 194mg | 6% |
| Total Carbs 5.02g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.83g | 2% |
| Protein 2.63g | 4% |
