09 August 2011

Asparagus mimosa

As we settle into Boston, I'm cooking a lot of old standbys. Not worth posting on them. But this book Plenty that I've gotten my hands on... It's providing tons of side-dishes. Yes, it's a vegetarian book. But as the author says, "I suggested serving a salad with some barbecued lamb chops."

Yes. This is an excellent side-dish book (and occasional main dish book). Tonight, I bring you a quick-and-easy way to dial up asparagus.

2 eggs
½ lb asparagus
2 tbsp extra virgin olive oil
2 tsp capers, drained
2 tsp large crystal salt
black pepper
Place the eggs in boiling water. Boil 9 minutes exactly, then transfer to cold water to stop to cooking.

Boiling egg

When cool, peel the eggs.

Peeled egg

Chop off the white ends of the asparagus. Add the asparagus to boiling water. Boil for three minutes, or until tender.

Remove from the water. Dress the asparagus with the oil, capers, pepper and salt. Grate the eggs over the asparagus.



I served this next to a lovely fried hake fillet. As soon as I figure out how to make fish beautiful, I'll show you a photo. Until then, you'll have to imagine the perfect white flesh of the hake. With butter. And a spot of lemon and salt. Delicious.

And with a sip or two of a nice Riesling.


Provided as a going-away present before we left California. Not a bad 30 minute meal.


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