It has been years since I colored and decorated Easter eggs and this year we went to town. We found these adorable decorating kits that helped us make pirates and safari animals out of our hard-boiled eggs. Needless to say I became a pro at hard-boiling eggs but what to do with all those hard-boiled eggs has been my challenge for the past week.
In the April edition of Bon Appetit there was a great article on eggs. They also had directions for “foolproof hard-boiled eggs” and having tested it on a couple dozen eggs myself I can say it does work. Here are there directions: Place 6 large eggs in a medium heavy saucepan. Add water to cover by one and a half inches. Bring to a boil; immediately remove from heat. Cover and let stand for 10 minutes. Transfer eggs to bowl of ice water to cool. Gently crack the eggs and peel under running water for ease. I have heard other tips like adding vinegar or older eggs peel better but this did the trick for me.
After making the perfect hard-boiled eggs, what should I do with them all? Of course, there is always egg salad and deviled eggs but then I remembered a recipe from a recent class at The Chopping Block called For the Love of Crepes. We made Asparagus with Sauce Gribiche. I had never had Sauce Gribiche before but learned that it is a French sauce that typically uses hard-boiled eggs. It was delicious which is why I want to share it. Not only could you use it for asparagus but on other veggies, fish and salads. Perfect for spring!
Asparagus with Sauce Gribiche
Yield: 4 servings as an appetizer
Active time: 15 minutes
Start to finish: 15 minutes
1 bunch asparagus, tough ends removed
1 shallot, minced
2 teaspoons capers, rough chopped
2 teaspoons cornichons, minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 hard-boiled eggs, minced (see note, below)
1 teaspoon fresh tarragon, rough chopped
2 teaspoons fresh parsley, rough chopped
1 teaspoon fresh chives, minced
Salt and pepper to taste
- Bring a large pot of water to a boil and add a generous pinch of salt. Blanch asparagus until crisp yet tender, 2 to 3 minutes depending on the thickness.
- As soon as it comes out of the boiling water, shock the asparagus in a bowl of ice water until cold; drain well. Place on a platter and keep cold while preparing the sauce.
- For the sauce, mix together the shallots, capers, cornichons and vinegar.
- Slowly whisk in the olive oil to create a temporary emulsion. Fold in the hard-boiled eggs, herbs, salt and pepper to taste. Spoon the gribiche over the chilled asparagus.
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