Asparagus Oeuf Vinaigrette
Asparagus Oeuf Vinaigrette
Asparagus Oeuf Vinaigrette is a classic French dish that has been enjoyed for generations. Its origins can be traced back to the early 20th century when asparagus became a popular vegetable in France.
Asparagus is grown in various regions of France, with the most notable being the Loire Valley, Alsace, Gard, and the also in the Gironde and Landes departments. Together they account for over half of the output of Asparagus in France.
Asparagus is not only delicious but also incredibly healthy. It is a great source of fiber, vitamins, and minerals, and is low in calories.
In this recipe, I’ll be using white asparagus but you can also use green asparagus, Both are delicious but usually, it’s the green asparagus that’s more readily available in most grocery stores. The dish is also incredibly easy to prepare, making it a perfect option for a quick and healthy meal.
Ingredients
2 eggs
2 bottes of white or green asparagus or 200g per person
1 tsp Dijon mustard
30mls white wine vinegar
30mls olive oil
1 shallot finely diced
1 tbsp finely chopped parsley
Salt and pepper to season.
Method
Place the eggs in a small saucepan and cover with water
Bring the eggs to a boil with the lid on and once they’re at a boil then remove the lid and boil the eggs for exactly 7 minutes
Remove the eggs and place them in a bowl of iced water for a few minutes
Steam the asparagus for 10 minutes
Roll the eggs over a breadboard to loosen the shell
Chop the hard-boiled eggs into small chunks/pieces
In a small bowl or jar add the mustard, vinegar, and oil and mix until combined
Prick the asparagus with a knife to check that they’re cooked and the knife enters with no give.
Place on a plate and sprinkle over the chopped egg, shallots, parsley, and then spoon over the dressing.
This dish is perfect for a light lunch or dinner, and its refreshing flavor makes it ideal for spring. So give this asparagus oeuf vinaigrette recipe a try and enjoy a taste of France in your own home!
I created the recipe for my Spring Time Menu series with France Today magazine live streams. The link for these can be found here.