Warm Asparagus with Eggs Mimosa

By exdircomp

This signature spring dish works equally well as a simple first course or as a side dish. Pencil-thin asparagus can be used in place of larger spears, in which case you need not peel them. Braised baby leeks can also replace the asparagus. Serve with slices of toasted country-style bread brushed with extra-virgin olive oil and garnish each serving with a few niçoise olives, if you like.

Ingredients

• Ingredients:
• 2 eggs
• 1 Tbs. Champagne vinegar
• 1 shallot, minced
• 3 Tbs. extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 2 1/4 lb. large asparagus spears
• 6-7 pieces of bacon
• Second dressing:
• 3 tbsp Extra-virgin olive oil
• 3 tbsp Sherry vinegar
• 3 tsp Dijon-style mustard
• 2 tbsp Minced spring or green onion, white only
• 2 tbsp Minced tarragon
• salt and pepper to taste
• Alternate recipe:
• 2 medium eggs
• 2 medium–large radishes, very thinly sliced
• 3 tablespoons, plus 1 teaspoon
• Good-quality extra virgin olive oil
• Fine sea salt and freshly ground black pepper
• 680 g asparagus, trimmed
• 2 tablespoons finely chopped chives
• 1 tablespoon capers, preferably salt-packed (see below)
• Aleppo chilli flakes, piment d'Espelette chilli powder or a thinly sliced fresh medium-hot chilli, eg serrano
• 1 lemon, cut into wedges

Preparation

Step 1

Directions:
Have ready a bowl of ice water. Bring a small saucepan three-fourths full of water to a boil. Reduce the heat to medium and add the eggs, being careful not to crack them. Simmer for 10 minutes until hard-cooked. Using a slotted spoon, transfer the eggs to the ice water and let cool for 30 minutes.

In a small bowl, whisk together the vinegar, shallot, olive oil, salt and pepper. Set the vinaigrette aside.

Remove the eggs from the water and peel them. Press them through a coarse-mesh sieve into a bowl. Set aside.

Cut or snap off the tough stem ends from the asparagus spears and discard. Grill bacon until crispy. When the bacon is cool enough to handle, chop to the size of bacon bits.Using a vegetable peeler, peel the bottom 3 inches of each asparagus spear to remove the tough outer skin. Bring a large sauté pan filled with salted water to a boil. Add the asparagus, reduce the heat to medium and cook just until tender, 4 to 6 minutes.

Using tongs, transfer the asparagus to a double thickness of paper towels to drain briefly, then arrange the spears on a warmed platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Sprinkle the eggs and bacon over the center of the asparagus spears and serve immediately.
Serves 6.


Alternate dressing:

In a bowl, combine the olive oil and mustard, whisking together. Add the vinegar, minced onion, salt, pepper and tarragon.


Alternate recipe:

Place the eggs in a small saucepan with enough cold water to cover them by 5cm and heat until just boiling. Remove the pan from the heat and leave to stand, covered, for 8 minutes.

Rinse the capers and then soak them in cold water for 10 minutes. Rinse again and coarsely chop.

Meanwhile, place the radish slices in a small bowl, add 1 teaspoon of oil and a generous pinch or two of fine sea salt and pepper, and toss to combine. Drain the eggs and submerge them in a small bowl of very cold water and a few ice cubes for a few minutes, then peel. Coarsely chop the eggs.

Fill a large frying pan with enough water to come three-quarters the way up the sides of the pan. Add salt and bring to the boil. Add the asparagus and cook until just tender, about 3 minutes for medium spears. Drain, transfer to a large bowl and, while hot, toss with the remaining 3 tablespoons of oil and a generous pinch of fine sea salt.

Transfer the asparagus to serving plates. Drizzle any oil left in the mixing bowl on top. Top with the radishes, egg, chives, capers and a generous pinch or two of chilli. Serve immediately with lemon wedges for squeezing.

Salt-packed capers

Those who know me well know my penchant for salt-packed capers over ones that are jarred in vinegar. The salted sort is plumper, meatier in texture and livelier in flavour than the vinegar-brined kind. Certainly worth a taste test of your own, especially if you haven't tried them before