Chilled Asparagus Recipe with Parmesan-Black Pepper Vinaigrette
Step out from long winters with this Chilled Asparagus Recipe with Parmesan-Black Pepper Vinaigrette.
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Cooking tools:
- Food processor
- Pepper mill
- Grater
- Peeler
- Paring knife
- Stockpot
- Slotted spoon
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Airtight container
- Paper towel
- Dinner plate
Ingredients
- 1 pound medium asparagus, peeled and trimmed to even lengths
- 6 quarts water, for poaching the eggs
- 1/4 cup white vinegar
- 1 1/2 cups table salt
- 4 large eggs
- 1/2 cup Parmesan–Black Pepper Vinaigrette (below)
- Chunk of Parmigiano-Reggiano cheese, to shave for garnish
- Chive flowers, for garnish (optional)
- 1 large egg
- 4 cloves garlic, crushed
- 2 tablespoons red wine vinegar
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon kosher salt
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