Asparagus Oeuf Vinaigrette is a classic French dish that has been enjoyed for generations. Its origins can be traced back to the early 20th century when asparagus became a popular vegetable in France.
In this recipe, Andrew is using white asparagus but you can also use green asparagus, both are delicious but usually, it’s the green asparagus that’s more readily available in most grocery stores. The dish is also incredibly easy to prepare, making it a perfect option for a quick and healthy meal.
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Ingredients:
2 eggs
2 bottes of white or green asparagus or 200g per person
1 tsp Dijon mustard
30mls white wine vinegar
30mls olive oil
1 shallot finely diced
1 tbsp finely chopped parsley
Salt and pepper to season
Method:
Place the eggs in a small saucepan and cover with water
Bring the eggs to a boil with the lid on and once they’re at a boil then remove the lid and boil the eggs for exactly 7 minutes
Remove the eggs and place them in a bowl of iced water for a few minutes
Steam the asparagus for 10 minutes
Roll the eggs over a breadboard to loosen the shell
Chop the hard-boiled eggs into small chunks/pieces
In a small bowl or jar add the mustard, vinegar, and oil and mix until combined
Prick the asparagus with a knife to check that they’re cooked and the knife enters with no give
Place on a plate and sprinkle over the chopped egg, shallots, parsley, and then spoon over the dressing
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I’ve made a an asparagus of of vinegarette I hope I said that right as spur it’s to be asured of vinegarette uh which is just a really classic French dish and you know like most of the French dishes that I love it’s a very simple dish and uh can be easily prepared ahead if you’re um having it as an entree uh for a meal or it can be a wonderful light lunch or even a light dinner sounds delicious well let’s see okay today on France today I’m bringing you three fabulous delicious recipes for Springtime we’ve got an asparagus Earth and vinegarette as well as a chicken fret M yum I love the chicken Fray and to finish off with we’ve got a wonderful pav overa my favorite it’s a French paval overa it’s made with a French mering and got wonderful Springtime berries some strawberries so let’s get cooking shall we so the ingredients you’ll need for this asparagus and vett Earth two BTS of asparagus which is what they call them here in France which is around 200 g per person which you can either use green or white asparagus there or Blanc as they call it yeah you’ll also need one shot finally diced two hard boiled eggs 1 tbsp of Dijon mustard 30 m of white wine vinegar 30 m of olive oil some finely chopped parsley and salt and pepper to begin you need to make the hardboiled eggs place the eggs in a saucepan and add cold water put the lid on and bring this up to the boil once it reaches the boil take the lid off and cook in the boiling water for 7 minutes [Music] exactly then after 7 Minutes place them in a bowl of cold water preferably iced cold water and leave that there for a couple of minutes anywhere between 2 to 3 minutes next you want to steam the asparagus so place the asparagus in a steamer and on high heat steam those for around 10 minutes depending on the size of your asparagus [Music] whilst those asparagus are cooking we want to peel the hard boiled eggs so just take the egg and roll it along a breadboard and that should make it easy enough for you to peel off the [Music] eggs and then chop your [Music] eggs in a bowl or jar we want to make the vinegarette so just add the oil vinegar mustard salt and [Music] pepper and just mix that to combine either with a tiny whisk or in a jar just give it a good Shake test that the asparagus is done after 10 minutes by just using a knife to prick the asparagus and if it goes through then you know that it’s done place on a [Music] plate and then top with the [Music] egg followed by the shots [Music] and then spoon over a generous amount of the [Music] vinegarette season with salt and pepper and then serve voila there you have it my SP a vinegar Al [Music] Earth that looks delicious and and so pretty oh miss I am hungry now