Pile of White Asparagus, Clos des Iles, Le Brusc, Cote d'Azur, Var, France
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Asparagus - The Royal Vegetable

Fine Cuisine with Art Infusion

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is an act of integrity, and faith."

Asparagus Salad with Eggs,
Tomatoes and Avocado

“The three great stumbling blocks in a girl’s education
…homard à l’Américaine, a boiled egg, and asparagus.”
~ Colette, in "Gigi"

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Asparagus Salad with Eggs,
Tomatoes and Avocado

 1 pound white asparagus
Salt
2 tablespoons sugar
4 tablespoons fresh lemon juice
3 eggs
1/4 pound tomatoes
3 tablespoons salad oil
4 tablespoons grape seed oil
1 tablespoon extra-virgin olive oil
2 tablespoons white wine vinegar
Freshly ground white pepper
1 avocado
1 bunch fresh basil
1 bunch fresh sorrel

Wash and trim the asparagus and break off the tough ends. Halve the spears lengthwise and cut them diagonally into approximately 1-inch-long pieces. In
a large pot bring 1 quart of water to boil, add salt to taste, sugar and 2 table- spoons lemon juice. Cook 5 minutes and drain well, reserving 3 tablespoons cooking liquid. Boil the eggs 8 minutes. Plunge them into cold water and
allow them to cool, then peel them and cut them into sixths. Quarter the tomato, then seed and dice it.

Make a vinaigrette from the reserved asparagus cooking liquid, salad oil.
grape seed oil, olive oil, vinegar, and salt and pepper to taste. Peel and dice
the avocado, sprinkle it with the remaining 2 tablespoons lemon juice, and
add it along with the diced tomato to the vinaigrette. Set aside a few small basil leaves for garnish. Cut the remaining basil leaves and the sorrel into julienne strips and divide them evenly among 4 serving plates. Divide the boiled eggs and asparagus spears among the plates atop the greens and
dress each serving with vinaigrette. Garnish with the reserved basil leaves.
Makes 4 servings.

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