Vinaigrette For Green Asparagus
Ingredients
- 2 tbsp lemon
- 6 tbsp olive oil
- 1-2 pinch salt
- 1 pinch pepper
- 1 small ripe tomato peeled and diced
- Some fresh seasonal herbs (chive, parsley, tarragon)
- 1 shallot finally diced - shallot can be replaced by a red onion
- 1 hard boil egg
Instructions
- prepare all your ingredients in separate bowls
- In a mixing bowl, add the salt, the pepper and lemon first, stir and add the oil, then theegg yolk, the egg white, the shallot, the tomato, and the herbs to finish.Remember to cut equally and finely the egg white, the tomato, and the shallots!
- Pour this vinaigrette above the asparagus just before serving.
Notes
The lemon juice can be replaced by a vinegar of your choice but not balsamic for this
recipe.
This sauce is from one of my favorite chefs, Guy Martin, chef of the famous restaurant
LE GRAND VEFOUR located in Palais Royal. Actually, in his original recipe, he uses lemongrass instead of shallots.
recipe.
This sauce is from one of my favorite chefs, Guy Martin, chef of the famous restaurant
LE GRAND VEFOUR located in Palais Royal. Actually, in his original recipe, he uses lemongrass instead of shallots.