Cookbook review by Tracey Zabar
Flipping through this gorgeous book brought me back to my days in Paris. Elevate your brunch menu with this delightful combo from the south of France.
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POACHED GREEN PROVENCE ASPARAGUS
Vinaigrette, and Soft-Boiled Egg
ASPARAGUS
24 spears green asparagus
10g – 0.35 ounce (2 teaspoons) coarse gray sea salt
20ml – 4 teaspoons olive oil
Fleur de sel
SOFT-BOILED EGGS
4 fresh free-range eggs
Kosher (coarse) salt
VINAIGRETTE
1/4 bunch chervil
1/4 bunch flat-leaf parsley
2 shallots
1 teaspoon Dijon mustard
2 tablespoons aged red wine vinegar
50ml – 3 1/2 tablespoons olive oil, plus more for finishing
50ml – 3 1/2 tablespoons canola or rapeseed oil
Salt
Freshly ground pepper
MAKE THE ASPARAGUS
Trim the asparagus to leave the tips attractive and uniform, then cut off the woody white parts. Set aside four raw spears for finishing. Boil the remaining spears for 10 minutes in heavily salted water. Cool in ice water and drain on paper towels.
MAKE THE SOFT-BOILED EGGS
Cook the eggs in boiling salted water for 6 minutes, then cool in ice water. Peel the eggs and set aside.
MAKE THE VINAIGRETTE
Finely chop the chervil and parsley. Peel and finely mince the shallots. In a small bowl, dissolve the mustard in the vinegar. Whisk in the shallots and oils. Thin the vinaigrette with a little water, then season with salt and pepper. Incorporate the herbs at the last minute.
FINISHING
Slice the four raw asparagus spears very finely with a mandoline slicer, using the safety guard. Be careful not to break them. Season with olive oil and fleur de sel. Warm the asparagus and soft-boiled eggs by immersing for a few seconds in boiling water, then lay on paper towels. Arrange the cooked asparagus on a plate and coat them with the vinaigrette. Add a soft-boiled egg, cut in half, and add the asparagus slices.
Excerpted from Bistro by Alain Ducasse (Rizzoli). Copyright © 2015 by Alain Ducasse Édition.
