Asparagus with Farm Eggs and Ham Hock Vinaigrette

Name: Asparagus with Farm Eggs and Ham Hock Vinaigrette
Ingredients: 2 meaty smoked ham hocks; 3 thyme sprigs, 3 at-leaf parsley sprigs and 1 bay leaf, tied together to make a bouquet garni; 2 small spring onions, quartered; Tiny pinch of sugar; Kosher salt; freshly ground black pepper; 2 1⁄2 tablespoons extra virgin olive oil; 4 small creamer potatoes (tiny new potatoes); 16 jumbo asparagus spears, tough ends cut away and bottom half peeled; 4 large hard-boiled eggs, organic or “free-range,” peeled and quartered; 1 heaping cup young lettuces, such as baby arugula or watercress, trimmed, washed and dried; 1⁄4 cup Three-Vinegar Vinaigrette (see recipe below); 1 tablespoon finely minced shallots; 1 tablespoon red wine vinegar; 1 tablespoon sherry vinegar; 1 tablespoon balsamic vinegar; 1 small garlic clove, crushed and finely chopped; 1 1⁄2 teaspoons Dijon mustard; 1⁄4 teaspoon dried thyme; 1⁄4 teaspoon dried marjoram; 1⁄2 teaspoon sugar; 3⁄4 cup extra virgin olive oil

www.peachythemagazine.com

This recipe is featured in our April 2017 Food + Entertaining article, Season's Bounty. Peachy hit the “foodie town” of Birmingham for a culinary tour with renowned Southern chefs Frank Stitt and...

View full recipe on www.peachythemagazine.com

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Ingredients

2 meaty smoked ham hocks
3 thyme sprigs, 3 at-leaf parsley sprigs and 1 bay leaf, tied together to make a bouquet garni
2 small spring onions, quartered
Tiny pinch of sugar
Kosher salt
freshly ground black pepper
2 1⁄2 tablespoons extra virgin olive oil
4 small creamer potatoes (tiny new potatoes)
16 jumbo asparagus spears, tough ends cut away and bottom half peeled
4 large hard-boiled eggs, organic or “free-range,” peeled and quartered
1 heaping cup young lettuces, such as baby arugula or watercress, trimmed, washed and dried
1⁄4 cup Three-Vinegar Vinaigrette (see recipe below)
1 tablespoon finely minced shallots
1 tablespoon red wine vinegar
1 tablespoon sherry vinegar
1 tablespoon balsamic vinegar
1 small garlic clove, crushed and finely chopped
1 1⁄2 teaspoons Dijon mustard
1⁄4 teaspoon dried thyme
1⁄4 teaspoon dried marjoram
1⁄2 teaspoon sugar
3⁄4 cup extra virgin olive oil