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Asparagus with eggs and vinaigrette recipe (asperges aux sauce polonaise)
- Cuisine: French
- Serves 4
Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.
More Cooking from Memory recipes
Ingredients
1 bunch asparagus
2 slices white bread
2 hard-boiled eggs, finely chopped
Dressing
80 ml (3 fl oz) olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
pinch of sugar
salt
ground black pepper
Preparation
Preheat the oven to 180°C (350°F). Chop 3 cm (1½ in) off the bottom of the asparagus spears and discard. Peel the stems with a vegetable peeler.
Fill a large frying pan with water and bring to the boil. Cook the asparagus until al dente, then remove from the pan and immediately rinse with cold water. (Th is method will retain the green colour of the asparagus.)
Crumble bread into fi ne crumbs. Toast in the oven until dry and lightly browned. Whisk together all the dressing ingredients. Place asparagus on a plate, lightly dress with the vinaigrette, and garnish with the breadcrumbs and egg.
Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Asparagus with eggs and vinaigrette recipe (asperges aux sauce polonaise) then browse more French recipes, vegetarian recipes, breakfast recipes and our most popular hainanese chicken rice recipe.
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