Among the delicious foods I feasted on on our recent trip to Eastern Europe were these: white asparagus, which is in season NOW. In the U.S. too.
I found these beautiful spears at Fairway and prepared them exactly as I had them for dinner one night in Vienna.
Yes, these were dinner.
Ok, ok, I had a few rolls with a lot of butter too.
And strudel with schlag for dessert.
If you've never tasted white asparagus, you are in for a treat. They are milder and sweeter than the green ones and take a few minutes longer to cook because they are usually thicker. But, if you can't find these, use regular green asparagus (adjust cooking time depending on thickness of the spears).
White Asparagus with Tomato Vinaigrette
- 1 pound white asparagus
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 small tomato, chopped
- 1 hard cooked egg yolk, sieved or mashed
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper to taste
Remove the fibrous bottoms of each asparagus spear. Poach the asparagus in lightly salted water for 8-10 minutes, depending on thickness, or until tender. Drain under cold water and set aside in a serving dish. Whisk the olive oil and wine vinegar together until well blended. Add the tomato and egg yolk, stir and pour over the asparagus. Toss to coat every spear. Sprinkle with parsley, salt and pepper. Let rest for at least 15 minutes before serving.
Makes 4 servings