Recipes
Ingredient for the Month of April: Asparagus
This month's featured ingredient, asparagus, is among of the most nutritionally well-balanced vegetables. Asparagus is a great choice for those who are health conscious as it is high in folic acid and is a good source of potassium, fiber, and vitamins A, C and B6 -- delicious and good for you too.
Edible asparagus comes in three varieties -- white, purple and green, which is the color most people are familiar with. White asparagus is very popular in France, however it is rarely available in supermarkets in the United States.
Asparagus was originally cultivated in the eastern Mediterranean approximately 2000 years ago and was considered a delicacy in 16th century France and Europe. It wasn't until the 1700s that asparagus made its debut on American soil.
There are numerous ways to prepare asparagus, and below you will find one that is the perfect recipe to add to your Spring menu, whether you are entertaining friends or cooking for 1.
FOOD FACTS FACT: Asparagus has a rich history dating back 2000 years ago when Greeks and Romans used it for its medicinal properties to help prevent bee stings and soothe toothaches. |
| FACT: The word asparagus originates from the Greek language meaning "sprout." |
Asparagus Gribiche
Serves 4
Ingredients:
| 16 large asparagus spears 2 hard boiled eggs 2 tablespoons capers, drained 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil |
1 tablespoon minced shallot 2 tablespoons chopped parsley 1 tablespoon tarragon Black pepper in a mill 1/4 cup sherry wine vinegar |
Method:
Pour 2 quarts of water into a 3 quart stockpot, and bring to a boil over high heat. Fill a large bowl halfway with ice water.
Place the tarragon leaves in a colander and set in the boiling water, cooking for 10 seconds. Drain and transfer the tarragon to the ice water to stop the cooking and preserve the color, reserving the water. Once chilled, drain again. Pat the tarragon dry and roughly chop it.
Separate the yolk from the egg and roughly chop both parts. In a mixing bowl add the eggs, capers, parsley, Dijon mustard, olive oil, sherry wine vinegar, shallot, tarragon, 2 grinds of black pepper and salt to taste. Mix well.
Trim the asparagus to approximately 6 inches long. Peel the asparagus 2 inches from the tip. Add the asparagus to the boiling water and cook until al dente, approximately 3 minutes. Drain and transfer the asparagus to the ice water. Once chilled, drain again.
To serve, place 4 asparagus spears on each 10 inch plate and spoon 1 tablespoon of the gribiche on top of the asparagus, or more if desired.