Chilled Asparagus with Vinaigrette and Egg Mimosa

Byjrnewell805

Chilled Asparagus with Vinaigrette and Eggs Mimosa

Freshly cooked asparagus served cold with mimosa and a house vinaigrette is as classic as leeks vinaigrette. The mimosa – grated hard-cooked egg yolk, sieved so that it almost melts in your mouth – goes as well with the cold asparagus as hollandaise, also a yolk-based sauce, goes with hot asparagus. The flavor is boosted by the addition of an asparagus coulis made from the trimmings. We tie our asparagus in bundles, which helps to protect the delicate tips from being damaged in the agitation of the boiling water.
Print Recipe

Ingredients
  

  • 2 pounds medium asparagus
  • 1 tbsp plus 2 tsp extra virgin olive oil plus extra for drizzling
  • Kosher salt
  • 10 hard-cooked large eggs see separate recipe
  • 2 large radishes
  • ½ cup House Vinaigrette see separate recipe
  • freshly ground black pepper
  • 1 tbsp plus 1 tsp minced chives

Instructions
 

Prepare the Asparagus

  • Remove the tough ends of the asparagus by holding the center of each stalk with one hand and bending the bottom end of the stalk until it snaps off naturally; with the other hand discard the ends.
  • Line up the asparagus spears, tips facing the same direction, on a cutting board and trim the ends so that the spears are of equal length, reserving the trimmings.
  • Place the trimmings in a measuring cup. (You will need 2 cups of asparagus pieces to make the coulis; cut enough additional asparagus spears into 1-inch pieces to make 2 cups. There is no need to peel these trimmings; leave the skin on will make the coulis a vivid green.). Set aside.
  • Peel the asparagus spears, beginning about 1-inch below the base of the tip.
  • Bring a large pot of generously salted water to a boil and prepare an ice bath.
  • Divide the asparagus spears into four piles, again with the tips facing the same way. Cut 4 pieces of kitchen twine about 2 feet long and tie the spears into bundles: Leaving a 3-inch end of twine free, start by wrapping the twine securely around the top of the bundle (just below the tips), then wrap the remaining twine down and around the bottom and tie the ends of the twine together.
  • When the water is boiling, add the asparagus and blanch for 4 to 6 minutes, or until just tender. Transfer to the ice bath (leave the water boiling).
  • Add the trimmings to the boiling water and blanch for 4 to 7 minutes, or until very tender; it is important that they be entirely tender, as they will be pureed.
  • Meanwhile, when the asparagus bundles are cold, transfer to paper towels, remove the twine, and let drain; then refrigerate for at least 15 minutes. (The asparagus can be prepared up to a day ahead.) Replenish the ice in the ice bath if necessary.
  • When the asparagus trimmings are tender, remove them and reserve about ½ cup of the water. Drain the asparagus pieces in a strainer and immediately plunge the strainer into the ice bath. Once the asparagus are cool, remove the strainer and drain them on paper towels.
  • Add the asparagus pieces to a blender, along with 3 tablespoons of the reserved cooking liquid, or just enough to allow the blade to turn, and pulse to break up the asparagus, then blend to a puree. It may be necessary to stop and scrape down the sides of the blender several times; be patient. Add more of the cooking liquid only if necessary. When the coulis is smooth, blend in 1 tablespoon oil. Season to taste with salt. Strain the coulis if there are any fibers in it. (You will have about ½ cup. Refrigerate the coulis for at least 15 minutes, or up to a day.)

To Complete

  • Remove the yolks from the hard-cooked eggs. Reserve the whites for another use, if desired.
  • Push the yolks through the large holes of a grater, then finely chop.
  • Wash the radishes and cut off and discard the tops and bottoms. Thinly slice the radishes, then cut the slices into fine julienne.

To Serve

  • Arrange the asparagus in four stacks, with all the tips facing the same direction (check your serving plates to be sure the spears will fit and trim the ends if necessary). Sprinkle each stack with a pinch of salt.
  • Spoon about 2 tablespoons of asparagus coulis into a pool in the center of each serving plate. Top with the asparagus spears.
  • Spoon 2 tablespoons of vinaigrette over the center of each mound of spears. Sprinkle the egg yolks over the vinaigrette, then sprinkle the yolks with a pinch of kosher salt and a few grinds of black pepper.
  • Toss the radishes with the chives, 2 teaspoons of the olive oil, and salt and pepper to taste. Place the radish mixture on the egg yolks and drizzle lightly with additional oil.

Notes

From Thomas Keller’s Bouchon cookbook (pages 68-69).

Similar Posts