Chilled Asparagus with Dijon Sauce and Crumbled Egg Yolks

Chilled asparagus with dijon sauce and crumbled egg yolks


Chilled Asparagus

1 bunch (g) asparagus, fresh
½ tsp (g) salt


3 (g) radish, small
20 strands (g) chives, fresh
4 (g) egg, hard-boiled
4 tsps (g) mustard, dijon
4 tsps (g) olive oil
½ tsp (g) salt
tsp (g) black pepper, freshly ground


  1. To hard-boil eggs, place eggs in a large pot and fill with enough water to cover the eggs. Bring the water to a boil and turn off the heat. Cover the pot and leave for 10 minutes. Immediately place eggs in an cold water bath after the 10 minutes.
  2. Using your hands, snap each asparagus stalk in half. Separate the tops and bottoms in two piles.
  3. Trim the stalk tips to equal lengths. Place trimmings in the bottoms pile.
  4. Using a peeler, peel each stalk tip from 1 inch below the top. Discard peels.
  5. Bring a large pot of water to a boil. Add a pinch of salt and a dash of white vinegar.
  6. Place the pile of asparagus trimmings in a colander and dip it into the pot of boiling water for 4 minutes. The asparagus should look bright green when you take out the colander.
  7. Cook the asparagus tips the same way as the trimmings.
  8. Using a food processor, puree the asparagus trimmings and add 1/2 tsp of salt.
  9. Chill the asparagus tips and the puree.
  10. Julienne the radishes and finely chop the chives.
  11. Once the eggs have cooled sufficiently, remove the shells and separate the egg whites and yolks.
  12. Finely chop the egg whites and combine with the radishes and chives in a glass bowl. Toss with 2 tsp of olive oil, 1/2 tsp of salt, and pepper.
  13. Crumble the egg yolks and set aside.
  14. To make the mustard sauce, mix the dijon mustard and olive oil thoroughly.
  15. To assemble: on a dinner plate, preferrably white, spoon a 1-2 spoonfuls of asparagus puree, and carefully place 3-4 asparagus tips in the center of the puree. Spoon a spoonfull of mustard sauce on the asparagus tips. Sprinkle with crumbles of egg yolks. Top with the tossed radishes, chives, and egg whites.
  16. Serve and enjoy!
Chilled asparagus with dijon sauce and crumbled egg yolks ndata