ASPARAGUS AND HARD COOKED EGG
ALA CHEZ PIGGY
Asparagus season will soon be upon us.
These spring delights are harbingers of warmer times to come, and are a welcome treat after months of a winter devoid of fresh greens.
This recipe comes to us from the award winning Chez Piggy Cookbook.
Chez Piggy is a world famous restaurant located in Kingston, Ontario, Canada.
Chez Piggy was owned and run by Zal Yanovsky of the wildly popular 1960's folk-rock band, "The Lovin' Spoonful".
Zal died on December 14th 2002 but this legendary landmark continues to offer the world wonderful food and a fantastic venue.
The fresh produce available makes Chez Piggy a regular customer at the equally famous Kingston Farmer's Market
SPARAGUS AND HARD COOKED EGG ALA CHEZ PIGGY
Juice of one lemon
Balsamic vinegar
1/2 tsp. Dijon Mustard
2/3 cup olive oil
2 shallots chopped, or 2 Tbsp (25mL) very finely chopped red onion
1 egg , hard- cooked, white separated from yolk
1 Tbsp capers, coarsely chopped
2 Tbsp. Chopped fresh chervil or chives
Coarse salt and freshly ground black pepper
2 lb. Asparagus, trimmed and rinsed
In a bowl mix together first four ingredients.
Finely chop egg white and add to vinaigrette. Set aside.
Tie asparagus in bundles and cook upright in boiling salted water until stem ends are tender.
Refresh under cold water and drain. Arrange asparagus on individual plates. Drizzle with vinaigrette.
Garnish with egg-yolk mixture.
Serves 4 to 6.
