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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 1 pound asparagus
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon red-wine vinegar
- 1 cup vegetable oil
- 1 1/2 tablespoons finely chopped shallots
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil or tarragon
Method
- Trim the ends off the asparagus and place in a pot of boiling salted water.
- Bring the water to a second boil, reduce the heat and boil slowly, uncovered, for 2 to 5 minutes, until the spears bend a little but are not limp.
- Drain and rinse them under cold running water until cool.
- Spread the cooked spears in a single layer on paper towels so they will finish cooling quickly.
- Place the eggs on a spoon and lower into a small saucepan of boiling water.
- Boil the eggs for 3 minutes (3 1/2 if they are chilled).
- Rinse under cold running water until cool enough to handle.
- Hit each egg with a knife at ''the equator'' and pull the halves apart.
- With a spoon, pull out the yolks into a medium-size bowl.
- Set aside the whites, in their shells, to finish cooking.
- Whisk the yolks until they are thick and sticky.
- Whisk in the mustard, salt and vinegar.
- Add the oil, whisking by hand or with an electric mixer, drop by drop at first and then in a steady stream.
- When all the oil is incorporated, stir in the shallots, parsley and basil or tarragon and taste for salt.
- Sieve or finely chop the egg whites and fold them in, if desired.
- If sauce is too thick for dipping, thin with a little vinegar.
