Asparagus Salad
With asparagus season approaching, here is a salad recipe featuring grilled white and green asparagus with a poached egg, green tapenade and a tangy lemon dressing.
We serve this salad in Provence on our foodie trips to France where an abundance of white asparagus exists. White asparagus can be very woody and requires some extra peeling.
Cut the lower, pale bottom from each of the asparagus spears. The skin on the lower 2/3 of the larger asparagus spears tends to be rather woody, so I remove this layer with a vegetable peeler. Honestly, I feel that all asparagus (green and white) benefits from peeling, with the rare exception of very fine and tender stalks. Standard size green asparagus spears usually needs a gentle peeling (press gently with the vegetable peeler) while larger “grilling” spears need a firm peeling. White asparagus spears often need several layers of the woody stem removed, so I will go around each spear at least twice with a peeler. Test the tenderness of the spears by gently pressing your finger nail into the flesh and judging it’s give.
To poach the eggs, place a medium-sized (4-quart) saucepan on the stove and add 1 quart of water, 1 Tablespoon Kosher salt and 1 Teaspoon white vinegar. Bring the water to a simmer (small bubbles will be rising to the surface) and lower the heat to maintain this slow and gentle simmer.
Crack three of the eggs into separate small bowls, ensuring that there are no shells and that the yolks remain intact. Gently “lay” the 3 eggs in the simmering water by sliding them out of the bowls and use a fish spatula to gently move them a tiny bit to ensure that they do not stick to the bottom of the pan. Simmer the eggs for 3-4 minutes or until the whites are just set. Remove gently with the fish spatula or a slotted spoon and drain off any excess water. Gently transfer the poached eggs to a dinner plate and continue with the remaining 3 eggs. The loose outer white can be cleaned off from the egg creating a cleaner look for presentation.
To serve, toss the greens with a little of the Lemon Dressing and Kosher salt and pepper to taste. Divide the asparagus spears among six plates, top with a mound of the dressed greens and top with the poached egg. Sprinkle the egg with a pinch of Kosher salt, black pepper and chives. Place a few spoonfuls of the Green Olive Tapenade on the plate and decorate with the roasted pepper strips. Drizzle the plate with the Lemon Dressing and a final sprinkling of chopped chives.
Asparagus Salad
Course: SaladsCuisine: FrenchDifficulty: Medium6
servings35
minutes15
minutesIngredients
1 red bell pepper
2 pounds large asparagus spears (white, green or a combination of both)
2 Tablespoons extra virgin olive oil
Kosher salt and black pepper to taste
6 large eggs
6 ounce bag of greens (mache, baby arugula, baby spinach or mixed-greens)
1 pint small tomatoes, cut in half
1 Tablespoon chopped chives
- Green Olive Tapenade
1 teaspoon minced garlic
2 anchovy fillets
2 cups pitted green olives (manzanillas if available)
1/2 lemon, juiced
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
- Lemon Dressing
1 lemon, zest and juice
1 Tablespoon Champagne vinegar
1/2 teaspoon dry mustard
1/3 cup extra virgin olive oil
Kosher salt and black pepper to taste
Directions
- Burn the skin of the bell pepper (watch my video) over an open flame and place in a plastic bag to steam for 3 minutes. Peel away the charred skin. Cut in half and remove the seeds and stem. Cut into fine strips.
- Preheat a grill or grill pan over high heat.
- Cut the lower, pale bottom from each of the asparagus spears. The skin on the lower 2/3 of the larger asparagus spears tends to be rather woody, so I remove this layer with a vegetable peeler.
- Drizzle the peeled asparagus with the olive oil and season with salt and pepper. Grill in the hot pan or on the grill until nicely marked from the grill. Rotate the spears and grill the other sides, cooking until slightly tender, about 2 minutes, depending upon the size of the spears. Reserve.
- To poach the eggs, place a medium-sized (4-quart) saucepan on the stove and add 1 quart of water, 1 Tablespoon Kosher salt and 1 Teaspoon white vinegar. Bring the water to a simmer (small bubbles will be rising to the surface) and lower the heat to maintain this slow and gentle simmer.
- Crack three of the eggs into separate small bowls, ensuring that there are no shells and that the yolks remain intact. Gently “lay” the 3 eggs in the simmering water by sliding them out of the bowls and use a fish spatula to gently move them a tiny bit to ensure that they do not stick to the bottom of the pan. Simmer the eggs for 3-4 minutes or until the whites are just set. Remove gently with the fish spatula or a slotted spoon and drain off any excess water. Gently transfer the poached eggs to a dinner plate and continue with the remaining 3 eggs. The loose outer white can be cleaned off from the egg creating a cleaner look for presentation.
- To serve, toss the greens with a little of the Lemon Dressing and Kosher salt and pepper to taste. Divide the asparagus spears among six plates, top with a mound of the dressed greens and top with the poached egg. Sprinkle the egg with a pinch of Kosher salt, black pepper and chives. Place a few spoonfuls of the Green Olive Tapenade on the plate and decorate with the roasted pepper strips. Divide the halved small tomatoes between the plates and drizzle with the Lemon Dressing and a final sprinkling of chopped chives.
- Green Olive Tapenade
- Combine all of the ingredients but the olive oil, in the food processor and blend until well pureed.
- With the food processor still running, drizzle in the olive oil until it is well combined.
- Lemon Dressing
- In a blender combine the lemon zest and juice, vinegar and dry mustard.
- Blend for 10 seconds and drizzle in the olive oil until combined. Season with salt and pepper.
