Sunday, January 16, 2011

Warm Asparagus + Egg Salad

Oui, oui, monsieur et madame...we had a French-inspired dinner tonight. French, I"ll admit, is not my best subject in the kitchen, but I think it's fun to try it. We had French onion soup (recipe to come) and a wonderful asparagus and egg salad that was so very simple.

2 eggs (hardboiled, sliced)
1 bunch asparagus (peeled)
1 roma tomato (small dice)
salt & pepper
olive oil

Mix diced tomato with a tablespoon of olive oil, a pinch of sugar, the juice from 1/2 a lemon, a pinch of salt, and some cracked black pepper. Blanch peeled asparagus in some super-salty water (slightly saltier than sea water) for about 3 minutes. Place asparagus on serving platter, arrange slices of hardboiled egg over the top, and then garnish with the dressed tomatoes. Finish the dish with a pinch of salt and a little cracked black pepper.