Egg & Asparagus Salad (4-30-13)
April 30th, 2013 by Jim Field
- 16 fresh large asparagus spears
- 3 tablespoons kosher salt or salt
- 4 cups ice cubes
- 1 teaspoon white vinegar
- 4 eggs
- 6 radishes, sliced
- 2 ounces goat cheese, crumbled
- toasted walnut vinaigrette
- salt and ground black pepper
Break off woody bases where asparagus spears snap easily; scrape off scales if you like. Wash and set aside.
In a 3 to 4 quart Dutch oven, combine 8 cups water and the salt. Bring to boiling. Meanwhile, in a large, bowl, combine 8 cups cold water and the ice cubes.
To blanch, carefully add asparagus to boiling water; cook for 3 to 4 minutes or until just crisp-tender. Cool quickly by plunging asparagus into ice water; drain. Set aside.
For poached eggs; lightly grease a 10 inch skillet. Fill the skillet halfway with water; add white vinegar. Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water). Break one of the eggs into a one cup measuring cup with a handle. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with remaining eggs, allowing each egg an equal amount of space.
Simmer eggs, uncovered, six minutes or until the yolks are just set. Remove eggs with a slotted spoon and drain them on paper towels. Season eggs with salt and ground black pepper. Slice eggs lengthwise; set aside.
To serve, place four spears across four plates, divide radishes and egg slices among plates. Top each with some crumbled cheese. Drizzle with walnut vinaigrette. Makes four servings.