French Tarragon, Asparagus with Grated Eggs
French Tarragon, Asparagus with Grated Eggs
It will be difficult to choose what part of this easy recipe will become your favorite. It might be the tiny bits of licorice tasting French Tarragon, or maybe it’s that fresh picked, springtime favorite, asparagus. Perhaps it will be the hard-boiled egg grated over the top. But then again, it might be the fresh tasting vinaigrette. The vinaigrette is made with olive oil, red wine vinegar, Dijon mustard, shallots and fresh tarragon. French Tarragon, Asparagus with Grated Eggs is simply irresistible.
Grated Hard-Boiled Eggs
This was our first time grating an egg. It definitely will not be the last! I’ve now become totally obsessed with this new to me culinary technique. This technique might not seem so awe-inspiring under “normal” circumstances but when you have been cooped up in the house for weeks on end, anything becomes awe-inspiring. Just think of all of the delicious recipes that will benefit from grated eggs. Isn’t it exciting!! Happy Dance Time!
Grate Away
Grating an egg transforms it into a delicate mound of deliciousness. The eggs act somewhat like finely grated cheese and seem to melt into the warm asparagus. Hard-boiled eggs never tasted so good! To grate hard-boiled eggs, use the small holes on a box grater or a hand-held cheese grater. Transform your next dish with grated eggs. Try grated eggs on salads, sandwiches, or soups. Heck, try some grated eggs on pizza:)
French Tarragon
Not familiar with this classic French herb? You need to become familiar with tarragon as soon as possible. Tarragon has narrow, pointed, dark green leaves that distinguish this perennial aromatic herb. It’s known for its distinctive anise-like flavor. Tarragon is widely used in classic French cooking. Dishes that include chicken, fish and vegetables. French Tarragon is also used in sauce recipes, and vinaigrettes.
Sauces and Vinaigrette
French Tarragon is used in a variety of sauce recipes including the best known French sauce, BÉARNAISE. It’s also an integral ingredient in herbal seasoning mixes such as Fines Herbes. Tarragon is available year-round fresh, dried and powdered. As with all herbs, fresh is best, especially in recipes such as this one. Fresh tarragon is a main ingredient in many vinaigrette recipes too. It’s often paired with Dijon mustard, another French classic.
What is Béarnaise Sauce?
Ahh, you gotta love the French, French cooking and French Sauces! What is Béarnaise sauce? A classic French sauce made with a reduction of white wine vinegar, white wine, tarragon, and shallots. It’s finished with clarified butter emulsified in egg yolks. Considered to be a “child” of the mother, Hollandaise sauce. Hollandaise sauce is one of the five mother sauces in the French Haute Cuisine repertoire.
To learn more about French Tarragon go to: Bonnie Plants
Tarragon Asparagus with Grated Eggs
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons finely chopped fresh tarragon
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon granulated sugar
- 1 small shallot, finely chopped
- 3 tablespoons plus 3/4 tsp. kosher salt, divided
- 10 cups water
- 2 boiled and peeled eggs, grated
Instructions
- Whisk together olive oil, vinegar, tarragon, mustard, pepper, sugar, shallot, and 3/4 teaspoon of the salt.
- Bring water and remaining 3 tablespoons salt to a boil in a large saucepan over medium-high. Remove and discard tough ends of asparagus spears. Place asparagus in boiling water; cook until tender-crisp, 2 to 3 minutes. Drain and rinse with cool water; pat dry.
- Arrange asparagus on a serving platter. Drizzle with vinaigrette, and toss lightly to coat. Top with grated eggs. Serve warm or at room temperature.