Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions

Name: Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions
Total time: 50 min
Ingredients: Salt; ground black pepper; 1/2 teaspoon granulated sugar; 1/2 cup white wine vinegar, plus 1 additional tablespoon; 1 small red onion, sliced thin and separated into rings; 1/3 cup minced fresh parsley leaves; 2 teaspoons chopped fresh tarragon leaves; 1 tablespoon capers, drained; 1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice; 1/2 teaspoon Dijon mustard; 1/4 cup olive oil; 1 1/2 pounds asparagus, rinsed and ends snapped; 1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving

www.americastestkitchen.com

Flavorful salads feature spring's tender young vegetables.

Keywords

Side Dishes
Eggs
Vegetables
Vegetarian

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Ingredients

Salt
ground black pepper
1/2 teaspoon granulated sugar
1/2 cup white wine vinegar, plus 1 additional tablespoon
1 small red onion, sliced thin and separated into rings
1/3 cup minced fresh parsley leaves
2 teaspoons chopped fresh tarragon leaves
1 tablespoon capers, drained
1 small orange, first zested for 1 strip zest, which is then sliced thin and blanched 10 seconds and minced; orange also juiced to yield 1 tablespoon orange juice
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1 1/2 pounds asparagus, rinsed and ends snapped
1 hard-boiled egg, peeled, white diced fine, yolk left whole for sieving