The anticipation for our first CSA share is building, I can’t wait! Now that we have moved to Long Island, I have been geeking out on what is local and where to get local seafood and vegetables. Most of the farmer’s markets open in June, so we made a trip to Whole Foods in Manhasset where they had a wide selection of everything. Almost too much selection, truth be told I got a bit overwhelmed, I really AM a creature of habit when shopping. Yet, everything I ended up buying was exceptionally good, I bought perfectly ripe strawberries, relatively local asparagus from New Jersey and some local kale and parsnips. My sister came over for a Sunday dinner and I made a roast chicken, roasted potatoes wedges tossed in olive olive, rosemary and anchovies and this delightful asparagus salad. We then had the strawberries with pastured cream for dessert. No need for sugar, what a treat! My mother-in-law had Trader Joes Champagne Muscat Orange Vinegar in the fridge which has become a new favorite and seems to have mitigated my husband and I’s “vinegar wars”, we both love it! It was especially good with the beautiful spring asparagus from New Jersey which looked overgrown but were so tender and delicious! This recipe is a keeper, if you don’t have this specific vinegar; champagne vinegar with a small splash of orange juice would suffice.
This picture captures my approach to cooking, or as my mother in law would say “rough and ready”: simple, honest and not too fussy, and maybe a bit sloppy looking…
Jersey Asparagus with Champagne Orange Vinaigrette
- 1 bunch asparagus
- 2 eggs, hard boiled
For the vinaigrette:
- 2 tablespoons cold pressed olive oil
- 1 tablespoons Orange Muscat Champagne Vinegar from Trader Joe’s
- 1 teaspoon, large grain Dijon mustard.
- 1 small clove of garlic, minced (make sure it is minced!)
- salt and pepper to taste
- trim the tough parts off of the cleaned asparagus. This can be a contentious topic at our house, my husband would rather cut well into the tender parts so that there is no possibility of tough pieces, but I tend to be more conservative. Thankfully, these asparagus weren’t tough at all because of their quality.
- hard boil the eggs( boil the eggs for ten minutes).
- mix the vinaigrette and reserve, season with salt and pepper to your liking.
- Meanwhile, bring 4 quarts of water to a boil, salt well in a large pot. Add asparagus, and cook for 3 to 5 minutes, until they are just cooked. (they will keep on cooking a bit while you assemble the salad).
- Remove the asparagus and place on a serving plate, you can dress them with the vinaigrette now, or wait.
- Just before serving, slice the hard boiled eggs and place on asparagus.