Day two of Stupendous Summer Salad Week. In the summer my parents don’t turn on the AC until June. Because of that I think I got accustomed to eating salads all summer long – it was too hot to eat anything else. And you can only make so many green lettuce tomato salads, so we’re doing one of my favorite vegetables today — asparagus.
This is an easy salad that is easy to make and can be eaten by itself or as a side that will elevate any meal. I made it originally with white and green asparagus, but I decided I like green asparagus better, so that’s what I suggest.:)
Photo Credit: su-lin (Creative Commons)
I started with this recipe from Food and Wine and changed some thing on account of I can’t be cooking asparagus twelve different ways for one dish. Also, I tweaked the vinaigrette.
1 tablespoon of orange juice
1 tablespoon of fresh lime juice
1 tablespoon of pickled ginger juice (use straight from the jar)
1 teaspoon of Bragg’s Amino Acid
1 teaspoons of wasabi paste
1 small shallot minced
1 tablespoon of sesame oil
1 pound of green asparagus
4 large eggs
- In a small bowl whisk together juices, amino acids, wasabi, shallot and sesame oil.
- Bring a 4 quart sauce pan of salted water to a boil. Add asparagus and cook for 3-4 minutes until crisp-tender. Remove with tons and shock in cold ice water. Remove and set on platter.
- Crack whole eggs into small bowls. Return asparagus water to a simmer. When simmering, stir water to create a small vortex and slip eggs into water. Poach over moderate heat for 4 minutes, remove each egg using slotted spoon and put on plate.
- Spoon vinaigrette over asparagus, top with poached eggs, sprinkle with salt and pepper and serve immediately.
Serve with: Seared Duck
Drink with: Chablis. Chablis are dry full bodied white wines that can stand up to a heavier dish and still be refreshing in the Georgia (or wherever you are) heat.