Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions

Name: Asparagus with Vinaigrette, Sieved Egg, and Pickled Pink Onions
Yield: Serves 6
Ingredients: , Salt and 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

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Appears in Cook's Illustrated May/June 1995

SERVES6

TIME50 minutes

WHY THIS RECIPE WORKS

We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding a hard-boiled egg to this asparagus salad gave it some richness without weighing it down.

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