Asparagus Vinaigrette
Marchfeld white asparagus starter: tender poached Austrian white asparagus spears served chilled with a refined herb vinaigrette, crushed hard-boiled eggs, and chives.
Ingredients
- • 1kg fresh Marchfeld Austrian white asparagus spears
- • 1 tsp salt, 1 tsp sugar, and 1 slice lemon for cooking water
- • 3 hard-boiled free-range eggs, finely chopped
- • 3 tbsp white wine vinegar
- • 5 tbsp mild sunflower or walnut oil
- • 1 tsp Austrian tarragon mustard
- • 3 tbsp fresh chives, finely snipped
- • Sea salt flakes and cracked white pepper
Preparation Steps
Peel the white asparagus thoroughly from beneath the heads down to the base using a vegetable peeler. Trim off the bottom 2cm woody stalks.
Place the spears in a wide pot of water with the salt, sugar, and lemon slice. Bring to a gentle boil, cover, and simmer for 14 to 16 minutes until tender. Drain and allow to cool to room temperature.
In a small jug, whisk the vinegar, tarragon mustard, salt, and white pepper, then slowly whisk in the oil until a smooth emulsified dressing forms.
Arrange the poached asparagus spears across starter plates. Spoon the vinaigrette along the centre of the spears, scatter with the chopped hard-boiled eggs and snipped chives, and serve.