{"id":2235,"date":"2011-04-28T16:45:39","date_gmt":"2011-04-28T23:45:39","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2235"},"modified":"2012-04-02T11:54:29","modified_gmt":"2012-04-02T18:54:29","slug":"what-to-do-with-all-of-those-easter-eggs-asparagus-a-la-flamande","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/what-to-do-with-all-of-those-easter-eggs-asparagus-a-la-flamande","title":{"rendered":"what to do with all of those Easter eggs: asparagus \u00e0 la flamande"},"content":{"rendered":"

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what to do with all of those Easter eggs:<\/span>
\n<\/em><\/span><\/strong>asparagus \u00e0 la flamande
\n<\/em><\/span><\/strong>(\u00e0 ma fa\u00e7on)<\/em><\/span><\/strong><\/p>\n

Spring brings an abundance of delicious asparagus (white, green and purple) and Easter leaves us with an abundance of hard-boiled eggs.\u00a0 This dish is a way to use both.\u00a0 You can serve it as a sidedish or add a pan-seared salmon filet and make it a meal.\u00a0 Either way it is delicious and that is the reason asparagus \u00e0 la flamande <\/em><\/span>is this week\u2019s simple pleasure.
\n<\/span><\/p>\n

Asparagus \u00e0 la flamande <\/em><\/span>is generally made with boiled asparagus, melted butter and sieved egg yolks and parsley.\u00a0 I modified this traditional French dish and made it a little Californian. First, I use both the egg whites and the yolks (using more whites than yolks). Second,\u00a0 I blanche the asparagus leaving it al dente.\u00a0 Lastly, I eliminate the butter but dress the asparagus in a lightly spicy mustard vinaigrette and top it\u00a0 with fresh herbs and the sieved eggs. The recipe takes 10 minutes of your time.<\/span><\/p>\n

A couple of production notes.\u00a0 Make sure the eggs are hard-boiled and not soft-boiled or they will be too wet and sticky.\u00a0 If they are hard-boiled the sieved eggs will be nice and fluffy.\u00a0 Also, do not use a grater instead of a sieve or your fluffy eggs will resemble lice (sorry, but it is true).<\/span><\/p>\n

Use the freshest asparagus and only quality ingredients for your dressing.\u00a0 I like to use Pommery\u2019s Moutarde des Pompiers<\/span><\/em> (Fireman\u2019s Mustard) it is a little spicy.\u00a0 If you cannot find this, use a quality Dijon from Edmond Fallot<\/em> or Maille<\/em>.\u00a0 Also, I provide a sliding scale for how much salt to add because the amount will depend upon the mustard you use.<\/span><\/p>\n

For those of you who would like to make a full meal of this, I add instructions for searing salmon as well. <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em><\/em><\/span><\/p>\n

LM<\/span><\/p>\n

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les pompiers<\/p><\/div>\n

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asparagus \u00e0 la flamande (with salmon)<\/span><\/strong><\/p>\n

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stats:<\/span><\/span><\/p>\n

serves: 4<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

8 ounces\u00a0 asparagus spears, peeled and trimmed
\n2 large hard-boiled eggs<\/span><\/p>\n

dressing<\/span><\/span><\/span><\/p>\n

1 tablespoon quality white wine vinegar\u00a0 (i.e., Pommary)
\n1 teaspoon quality mustard (i.e., Pommary or Edmond Fallot))
\n3 tablespoons grapeseed oil
\n1 tablespoon flat parsley, minced
\n1 teaspoon minced shallot
\n1\/4 -1\/2\u00a0 sel de Gu\u00e9rande
\n1\/8 teaspoon piment d\u2019espelette<\/span><\/p>\n

garnish<\/span><\/span><\/span><\/p>\n

fresh minced Italian parsley
\nfresh chervil leaves
\nfreshly ground black pepper<\/span><\/p>\n

salmon (optional)<\/span><\/span><\/span><\/p>\n

4\u00a0 4 ounce wild salmon filets
\nolive oil (as needed)
\nkosher salt (as needed)
\nfreshly ground pepper (as needed)<\/span><\/p>\n

how to:<\/span> <\/span><\/p>\n

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  • Hard-Boil Eggs.<\/span> Place eggs in a saucepan filled with cold water.\u00a0 Place over high heat and bring water to a boil.\u00a0 Reduce to a simmer and simmer for ten minutes.\u00a0 Remove pan from heat.\u00a0 Cool.<\/span><\/li>\n<\/ul>\n
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    • Blanche Asparagus<\/span>.\u00a0 Place asparagus in a pot of salty boiling water.\u00a0 Boil asparagus for 2 minutes.\u00a0 Drain.\u00a0 Place asparagus in a ice bath water to cease the cooking.\u00a0 Drain.\u00a0 Set aside.<\/span><\/li>\n<\/ul>\n
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      • Sieve Eggs<\/span>.\u00a0 Peel eggs.\u00a0 Pass egg whites and yolks through a sieve. \u00a0 Set aside.<\/span><\/li>\n<\/ul>\n
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        • Prepare Dressing<\/span>.\u00a0 Place the vinegar, mustard, shallots in a bowl with the parsley, piment, oil, and salt. Use immersion blender or blender to create a good emulsion. Adjust seasoning to taste. \u00a0Set aside.<\/span><\/li>\n<\/ul>\n
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          • Plate<\/span>.\u00a0 Arrange asparagus spears in a decorative fashion on a plate.\u00a0 Pour the dressing over the asparagus.\u00a0 Using a spoon, sprinkle sieved eggs over the dressing and the asparagus.\u00a0 Garnish with fresh herbs.<\/span><\/li>\n<\/ul>\n

            optional salmon<\/span><\/span><\/span><\/p>\n

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            • Season\u00a0 Salmon<\/span>.\u00a0 Season salmon with salt and pepper.<\/span><\/li>\n<\/ul>\n
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              • Sear Salmon.<\/span> Place a cast-iron pan or saut\u00e9 pan over a high flame.\u00a0 Add about 1 tablespoon of olive oil and heat the oil.\u00a0 When the oil is hot, add the salmon skin side up.\u00a0 Reduce heat slightly. Sear until the flesh is lightly browned and releases from the pan.\u00a0 Use a fish spatula to flip the salmon in the pan (now skin side faces down).<\/span><\/li>\n<\/ul>\n
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                • Finish In Oven<\/span>.\u00a0 Place the entire pan in an oven preheated to 350 degrees Fahrenheit.<\/span> Salmon is done when it is medium rare and still pink in the middle (this should take only 5-7 minutes depending upon the thickness of the filets). Do not overcook.<\/span><\/li>\n<\/ul>\n
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                  • Plate.<\/span> Carefully remove pan from the oven. Remove the fillets from the pan and place directly over the dressed asparagus.<\/span><\/li>\n<\/ul>\n

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                    <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

                    what to do with all of those Easter eggs: asparagus \u00e0 la flamande (\u00e0 ma fa\u00e7on) Spring brings an abundance of delicious asparagus (white, green and purple) and Easter leaves us with an abundance of hard-boiled eggs.\u00a0 This dish is a way to use both.\u00a0 You can serve it as a sidedish or add a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,886,18,340],"tags":[436,437,439,438],"class_list":["post-2235","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-my-inspirations","category-recipes","category-starters","tag-asparagus-a-la-flamande","tag-easter-hard-boiled-eggs","tag-mustard","tag-salmon"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2235"}],"version-history":[{"count":13,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2235\/revisions"}],"predecessor-version":[{"id":6916,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2235\/revisions\/6916"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}