For ➊➋ egg halves6 large eggs
4 medium (green) asparagus spears*
2 ts very finely minced shallot, scallion or chives, plus a pinch extra for garnish
3 tbs mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter
½ ts smooth Dijon mustard (optional)
few gratings fresh lemon zest (optional)
salt & pepper
Hard-boil eggs. [Tip]..
Cook asparagus spears in salted simmering water until full tender, about 4 to 5 m [tip]. Drain and plunge in cold water. Drain and again and spread on towels to dry out as much as possible. Cut 1.5 cm off the tips of each spears and cut these tips lengthwise. Puree remaining asparagus. Remove the excess water from your puree by spreading it for a mi on a few paper towel layers.
Peel your eggs. Dip a knife in water before cutting each in half lengthwise for a cleaner cut. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them. Add asparagus puree, shallot or chives, mayonnaise or cream, Dijon or lemon zest (if using) and combine mixture until smooth. Season carefully with salt and freshly ground black pepper.
Spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip, and the remaining with the extra shallot, scallion or chives.
Wrap tray in plastic and keep in fridge until ready to serve.
Cook asparagus spears in salted simmering water until full tender, about 4 to 5 m [tip]. Drain and plunge in cold water. Drain and again and spread on towels to dry out as much as possible. Cut 1.5 cm off the tips of each spears and cut these tips lengthwise. Puree remaining asparagus. Remove the excess water from your puree by spreading it for a mi on a few paper towel layers.
Peel your eggs. Dip a knife in water before cutting each in half lengthwise for a cleaner cut. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them. Add asparagus puree, shallot or chives, mayonnaise or cream, Dijon or lemon zest (if using) and combine mixture until smooth. Season carefully with salt and freshly ground black pepper.
Spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip, and the remaining with the extra shallot, scallion or chives.
Wrap tray in plastic and keep in fridge until ready to serve.
*Replace the asparagus purée with a purée of another spring vegetable such a artichoke hearts (choke and leaves removed, 1 should be sufficient), spinach, favas or peas. In each case you’ll want about 2 tbs drained purée per 6 whole eggs, and you’ll want to cook the vegetable until tender, blend it and drain the liquid a bit as explained below before mixing it into the mashed egg yolks. Adjust flavorings to the ingredient: artichokes go well with lemon zest and mayonnaise, peas with cream and mint.
A classic American starter from the 70's.
