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There are places that you work, and teams that you were a part of, that are triggered by ingredients and seasons when you work in food. This egg dressing for asparagus is an old favorite that has become a springtime classic for many of us from that time in life. Traditionally it is served with giant, imported, tender, white asparagus on a large plate with both fresh and crunchy garnishes on the side to adorn every precious bite. When green asparagus is great and in season, this egg dressing, and the included garnishes below, confirms it’s going to be a great spring.
To make the croutons, dice brioche or challah bread into cubes, season lightly with salt and toast at 350°F for 10 minutes or until crisp and golden brown.
For those spices that typically aren’t eaten whole (white pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
The egg dressing works well as a condiment for other steamed vegetables too like green beans, barely cooked sugar snap peas, or as a spread on fresh baguette with thin slices of ham.