Parmesan, Green Asparagus, Avocado and Olive Oil
Parmesan, Green Asparagus, Avocado and Olive Oil
Véronique Leplat
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Asparagus - The Royal Vegetable

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Asparagus Salad with Eggs,
Tomatoes and Avocado



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“The three great stumbling blocks in a girl’s education
…homard à l’Américaine, a boiled egg, and asparagus.”

~ Colette, in "Gigi"

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A Bunch of Asparagus, 1880, Formerly in the Collection of Painter Max Liebermann
A Bunch of Asparagus, 1880
Édouard Manet
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La Belle Cuisine


Asparagus Salad with Eggs,
Tomatoes and Avocado

Take care to use only the freshest, fine-quality produce,
best oil, and mild vinegar to ensure a delightfully flavorful
result. The delicate flavor of the fresh asparagus must not
be overwhelmed!

1 pound white asparagus
1 tablespoon sugar
4 tablespoons fresh lemon juice
3 eggs

1/4 pound tomatoes
3 tablespoons salad oil
4 tablespoons grape seed oil
1 tablespoon extra-virgin olive oil
2 tablespoons white wine vinegar
Freshly ground white pepper
1 avocado
1 bunch fresh basil
1 bunch fresh sorrel

Wash and trim the asparagus and break off the tough ends.
Halve the spears lengthwise and cut them diagonally into approximately
1-inch-long pieces.
In a large pot bring 1 quart of water to boil, add salt to taste, sugar and
2 tablespoons lemon juice. Cook 5 minutes and drain well, reserving 3 tablespoons cooking liquid.
Boil the eggs 8 minutes. Plunge them into cold water and allow them to cool, then peel them and cut them into sixths.
Quarter the tomato, then seed and dice it.
Make a vinaigrette from the reserved asparagus cooking liquid, salad oil, grape seed oil, olive oil, vinegar, and salt and pepper to taste.
Peel and dice the avocado, sprinkle it with the remaining 2 tablespoons lemon juice, and add it along with the diced tomato to the vinaigrette.
Set aside a few small basil leaves for garnish.
Cut the remaining basil leaves and the sorrel into julienne strips and divide them evenly among 4 serving plates. Divide the boiled eggs and asparagus spears among the plates atop the greens and dress each serving with vinaigrette. Garnish with the reserved basil leaves.
Makes 4 servings.

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