|The oeufs mayonnaise|
|Killer dinner, but nary an asperge blanche in sight...|
Rather than blow my dining-out budget by going back to Le Voltaire, I decided to make some asperges blanches myself. I went with a recipe I found on marmiton.org, as I had been pleased with the outcome of the ratatouille I'd made from a recipe I'd found on the same site. I invited a friend over for dinner to keep me motivated. The menu: a vegetarian salade nicoise, asperges blanches, and Ben and Jerry's for dessert!
|A little pre-dinner apéro.|
|First course: salad nicoise à la végétarien|
|The salad: lettuce, tomato, chickpeas (garbanzo beans) hardboiled egg, artichoke, shallots, sundried tomato, haricots verts. Topped off with homemade dressing.|
|My lovely dining companion.|
The dishes seemed simple enough, but required a bit of technique to execute. I had to blanche the haricots verts, and the sauce had to be put in a bath of hot water to cook, but not too hot to risk cooking the egg in the sauce. I cooked it a bit too long, but since I was serving it to someone else, I decided a bit of cooked egg was a lesser evil than salmonella poisoning. Kitchen gaffs aside, my guest remarked at the end of the meal that the salad was good, but the asperges blanches was "amazing". I was so proud :)
So there you have it! I don't know about the availability of white asparagus in the U.S. (or elsewhere), but if you can get your hands on it, I highly recommend trying this dish. It's milder and more tender than it's green cousin, and the sauce that goes with it is really good.