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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 2 lbs green or white asparagus
- 2 juicy oranges
- 1 TBS chopped shallot
- 2 tsp white wine vinegar
- 1 egg yolk
- 1/2 tsp Dijon
- 1/2 c. olive oil
- s&p
- yolks of 3 hard boiled eggs, crumbled
- Parmigiano-Reggiano for shaving
Method
- Bring pot of salted water to boil. Trim asparagus and if it's the thick variety, peel the bottom half of the stalks with a veg. peeler. Bundle the spears together & tie with a string. Cook in boiling water till tender about 8-12 min. Drain, rinse the asparagus in ice cold water to stop the cooking and remove the string. Wrap in a clean tea towel and set aside.
- Remove zest from 1 orange with a veg peeler. With a sharp knife, shave off and discard any bitter white pith on the back. Slice into very fine julienne strips, then dice into fine confetti. Blanch in a saucepan of boiling water 2-3 min, then drain.
- Combine the shallot and white wine vinegar in small bowl. Leave to macerate while you squeeze the juice from the oranges. Starin the juice into a saucepan and boil down to about 3 TBS. Add juice to shallot & vinegar, along with raw egg yolk, blanched orange zest and mustard. Whisk. Now whisk in oil in a thin drizzle. Season with s&p.
- Arrange asparagus on serving platter. Spoon on a bit of sauce and scatter over cooked yolks. Grind on black pepper, then decoratively shave over curls of chees. Pass around rest of sauce in a bowl.
