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A Bunch of Asparagus, 1880
Édouard Manet
Buy This at Allposters.com
La Belle Cuisine
Asparagus Salad with Eggs,
Tomatoes and Avocado
Take care to
use only the freshest, fine-quality produce,
best oil, and mild vinegar to ensure a delightfully flavorful
result. The delicate flavor of the fresh asparagus must not
be overwhelmed!
1 pound white asparagus
Salt
1 tablespoon 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
tablespoons 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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