As promised, here is my mother-in-law’s simple and delicious accompaniment to delectable white asparagus, made by DH, and inspired by our recent trip to the market in Chinon.
A close up of the kilo we brought home.
Here they are cooked to perfection, and below, your perfectly prepared French plat.
What you will need:
Nicely thick, white asparagus
Eggs, 1-2 per person
Dijon mustard
Mustard à l’ancienne
Red wine vinegar
Sunflower oil
Olive oil
Nutmeg
Fresh tarragon
Salt and pepper
1. Boil water with some salt.
2. Prepare the asparagus by peeling them and cutting off the bottom ends so that they are all the same size. The bottoms can also be bitter, so you want to cut about 10 cm if the asparagus are relatively big.
3. Boil eggs. 1-2 eggs per person.
4. Add asparagus to the boiling water. Let cook. You will know they are ready when a blade can go through the top of the stalks easily. Be careful not to over cook them, they mustn’t fall apart.
5. While the asparagus are boiling, make the mixture. It’s like a vinaigrette so mix a tablespoon of Dijon mustard and Moutard à l’ancienne with 1 or 2 tablespoons of red wine vinegar and then add several tablespoons of sunflower oil. Add a small amount of nutmeg, finely chopped tarragon and salt and pepper to taste.
6. Dice the boiled eggs and add them to your vinaigrette with a dash of olive oil.
7. Mix and voilà! Serve over the asparagus.
Bon appétit!
Looks delicious! Can you tell me what mustard a l´ancienne is?
@Kiana: It’s old-fashioned or old-style mustard with grainy mustard seeds in it. It’s delicious!
I have never eaten white asparagus before but it sure looks yummy! I am so glad I stumbled upon your blog! The design is perfect and I love this post. I will definitely be following you on bloglovin. xx. McKenna Lou
http://www.lynnandlou.com
Looks delicious! I’ve never tried white asparagus, but I’m going to see if I can find it here. Thanks for sharing the recipe.