Asparagus and Egg Dressing
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, confirm that it’s going to be a great spring.
Asparagus and Egg Dressing
- 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
- 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.
Remove the eggs to a bowl of ice water or cold running water to cool the eggs quickly.
- Crack the eggs into a blender and scoop out any remaining egg.
- Add the Dijon mustard, vinegar, salt, and Muntok Pepper or Galil and begin blending.
- As the ingredients become smooth drizzle in the oil, stopping to scrape down the sides of the blender as needed.
- 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.
- Arrange the trimmed asparagus on a plate or platter.
- Slather on the egg dressing and sprinkle on the toppings.
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.
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