Asparagus and Egg Dressing

Author

Helen Park

Servings

2-4

Category

Appetizer

Ingredients

• 1 bunch of steamed asparagus, ends trimmed but kept as long spears
• ½ cup Egg Dressing
• ¼ cup young celery leaves (the yellow leaves from inside the bunch of celery) 
• or ¼ cup parsley leaves
• ½ cup toasted brioche or challah croutons (see Recipe Notes below)
• 2 Tbsp toasted sliced almonds
• 2 eggs
• 2 Tbsp Dijon mustard
• 1 Tbsp sherry vinegar
• ½ tsp fine sea salt
• ¼ tsp ground Muntok Pepper 
• or Galil blend
• ½ cup vegetable oil

Directions

1. To cook the eggs, bring a saucepan of water (enough water to cover the eggs by at least 1 inch) to boil.  Gently add the eggs to the water and simmer for 4 minutes.
2. Remove the eggs to a bowl of ice water or cold running water to cool the eggs quickly.
3. Crack the eggs into a blender and scoop out any remaining egg.
4. Add the Dijon mustard, vinegar, salt, and Muntok Pepper or Galil and begin blending.
5. As the ingredients become smooth drizzle in the oil, stopping to scrape down the sides of the blender as needed.
6. Once the oil is emulsified the dressing should be thick and creamy.  The dressing is great straight from the blender but can be stored refrigerated.  Once chilled, it will be thicker so whisk in a few drops of cold water if needed.
7. Arrange the trimmed asparagus on a plate or platter.
8. Slather on the egg dressing and sprinkle on the toppings.
9. Enjoy!