This dish looks great on a plate, especially if you can get the red and white endive for contrast.
- 1/2 pound asparagus
- 1 medium cucumber,
- 3 red radishes, sliced thin
- kosher salt
- freshly ground black pepper
- extra-virgin olive oil
- 6-8 endives, bottoms trimmed
- 2 hard boiled eggs
- 3 strips of bacon, crisped and chopped into bits
- mustard tarragon vinaigrette (recipe follows)
- “croutonettes” (recipe follows)
- Bring water to boil in a medium saucepan. Have ready a medium bowl of iced water and a colander.
- Slice asparagus stalks into thin rounds, saving the tips for another use.
- Blanch the asparagus rounds by plunging them into the boiling water, bringing the water back to a boil and then draining it in the colander and plunging it into the iced water to cool. Drain again. Place asparagus on her towels or a clean kitchen towel to remove excess water.
- Peel, seed and halve the cucumber and slice it very thinly with a knife or a mandoline.
- Slice radishes very thinly with a knife or a mandoline.
- Separate egg yolks from the egg whites and press them both through a semi-fine strainer and mix them together.
- In a medium bowl, mix asparagus, cucumber and radishes with salt, pepper and a drizzle of extra-virgin olive oil.
- Place endive on a plate or sheet pan and carefully fill with asparagus salad.
- Top the salad with a sprinkle of egg, then bacon. Drizzle with Mustard Tarragon Vinaigrette and top with “Croutonettes”.
Yield: Serves 8-10 as an appetizer. Serves more as part of a potluck spread.
Vegetarian version: leave off the bacon.
Vegan version: leave off the bacon and egg.