Steamed Asparagus with Eggs

The steam asparagus dressed with a spicy vinaigretta and seasoned with hard -boiled eggs are a simple dish that celebrates one of the first vegetables of spring. It is easy to prepare and perfect as a simple lunch or a holiday side dish!

When the fresh asparagus are in the season, I try to prepare it in every way: the roasted, grilled, bleaching and skipped versions will embellish all my table.

One of my favorite ways to prepare it is simply steaming. This method is a delicate and infallible way to cook perfect spears every time and could not be easier. The activity requires only a saucepan and a steam basket.

You can serve the solo of steam lance, seasoned with a little olive oil, but for this recipe, I created a lighter version of the classic dish, mimosa of asparagus and include eggs. There is nothing better than the hot asparagus, thrown with a vinaigrette of shallots flavors and served with diced eggs and firm. Asparagus and eggs are a game made in paradise, also why not add a little protein to your contours?

Summary

1. Ingredients for steam asparagus
2. How to prepare steam asparagus
3. How to buy and keep asparagus
4. How to cook perfect hard eggs
5. What to serve with steam asparagus
6. Other spring asparagus recipes
7. Steam asparagus with egg recipe

Ingredients for steam asparagus

The list of ingredients for this dish is very short: tender asparagus, fresh eggs, chives or another fresh grass and a handful of staples is all you need:

• Asparagus: If possible, choose the slightly thicker spears and not the thin variety in pencil, which can be rubbery and fibrous. You can use green asparagus, purple or white for this recipe.
• Egg Add a touch of wealth to finish this dish. You will need 2 large eggs for this recipe. Once boiled, cooled and peeled, it is possible to cut or grate the eggs using the larger holes of a cheese grater.
• Extra virgin olive oil It is the basis of a spicy dressing for asparagus. I like to use my best ending Greek extra virgin olive oil For this tasty vinaigrette.
• Sherry vinegar It is a Spanish vinegar that contributes to a hazel, complex and slightly sweet flavor for a bright dressing that goes so well with asparagus. You can replace the red wine vinegar and, if the dressing is too sharp, add a drop of Honey.
• Shallot Mellows in the vinaigrette and adds a good depth of flavor to the dish. Instead of a shallot, you can also use a finely ground red onion.
• Mustard of Digione It is an excellent addition pepper to any vinaigrette. I use only 1/2 teaspoon, but if you like the flavor, you can add a little more.
• Sea salt and freshly ground black pepper It improves the flavors of the dressing and binds the dish.
• Chives Add a pop of fresh and spring flavor. The fresh dragoncello also coupled well with the asparagus.

How to prepare steam asparagus

Starting from hard Eggs means that this simple plant side requires only a few moments to assemble. Here is the whole process:

• Asparagus steam: Fill a saucepan with about a thumb of water and lead to a boil over medium-high heat. Place 1 1/4 pounds of asparagus, cut resistant ends, in a steamship basket and set it inside the saucepan. The water should not touch asparagus. Cover with a lid and steam over medium-low heat for about 5 minutes or until the asparagus are tender but still a little crunchy. The cooking time will depend on the width of the asparagus and your personal preference. The thick spears may need one more minute.
• In the meantime, he creates vinaigrette: To a bars of bricklayer or a bowl, add 1/4 cup of virgin olive oil, 2 tablespoons of Sherry vinegar, 1 tablespoon of chopped shallot, from 1/2 to 1 teaspoon of slopes of digio and salt and pepper to taste. Shake or mix well until combined. Taste and regulates the seasoning.
• Finish and serve: Gently launch the asparagus still shaken with vinaigrette and put on a serving dish. Top with 2 grated or cut eggs cooking and garnish with chopped chives. You can season extra virgin olive oil above the top just before serving.

How to buy and keep asparagus

Even if you can find asparagus almost all year round at the supermarket, nothing is comparable to the fresh asparagus of spring and the beginning of summer. This is a vegetable that is worth waiting to have fun when it is in the season you live in. Here’s what to look for and how to archive it.

• What to look for: When you buy asparagus, make sure that the long stems are stopped and that the tips are strictly closed. The stems should be stopped in the touch, with their closed tips and have a deep and bright green color.
• Often or thin? The choice of asparagus is reduced to personal taste. Some people prefer thin asparagus, but I like the slightly thicker spears, which tend to be less rubbery.
• Peel or not? I recommend peeling the lower half of the thick asparagus spears to get rid of the harder external skin, but it is not a requirement.
• To keep: Asparagus are best if used within one day or two of purchase. The longest storage often causes inert spears and fresh flavor loss. To extend the freshness of the asparagus for another couple of days, cut a thumb from the base of the stems, place them in a glass jar with a little water, cover them freely with a lot of storage and refrigerate. This will extend their lives for 4-5 days more.

How to cook perfect hard eggs

Starting from already cooked eggs it makes this recipe quick and easy to prepare. These are the two methods I use to make eggs cooked to hard. Do more than the 2 of you need for this recipe and you will be prepared to prepare a lot of healthy diavhed eggs, Greek meatloaf with eggs or a classic Naçoise salad.

• Boiling method: Bring a saucepan of water to a boil. Gently add the eggs to the boiling water and cook them for 9 minutes. Then remove them from the saucepan and immediately put them in an ice bath to cool. This method prevents a ring from developing around the yolk.
• Steam method: This is my favorite way for perfectly boiled eggs, which are easily peeling. Add a thumb of water to an average saucepan and add to steam basket. The water should not touch the basket. Bring the water to the boil. Add the eggs. Cover the pan with a lid, reduce the medium-low heat and steam the eggs for 12-13 minutes. Transfer them to an ice bath to cool. This is an infallible way that works every time. Once tried, you will never make eggs in Moil in any other way!

What to serve with steam asparagus

You can serve steam spring asparagus as an appetizer or as a side dish for your Easter table or every time it is still in the season. Combine it with cornjob braised lamb or roasted lamb grid as main, add a delicious dessert such as the lemon ricotta cake to complete that celebration of the sun and spring.

Delicious steam asparagus would also be fantastic as part of a brunch buffet for your next spring meeting. For the meals of the week, simply combine steam asparagus with your favorite chicken or grilled steak and a little rice or potatoes.

Other spring asparagus recipes

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