Chef’s these days always encourage their kitchen teams to respect the ingredient. Translate to home cook-speak and that means minimal fuss. This simply dressed mi-cuit (half-cooked) asparagus salad does just that.
For the vinaigrette, combine 1/4 cup white wine vinegar, such as Maille with 3 tbsp. olive oil, 1 tbsp. grain mustard and 1-2 tbsp. honey. Blanche 8-10 asparagus stalks in salted water for one minute. Remove and place on a sheet pan to cool slightly. Half 4 cherry tomatoes, and slice 1 radish lengthwise. While still warm, toss in vinaigrette and crumble 2 tbsp. fresh ricotta or farmers cheese and one hard-boiled egg yolk over the top. Season with salt and pepper to taste. Garnish with fennel fronds. Serves 2.
In Season: Spring asparagus, with its thick stalks, firm tips and signature crunchy freshness are unmatched by the skinny year-round kind found in most grocery stores. As one of the first in-season, local vegetables to show up in markets in the new year, they should be treated with care. No wilted, overcooked limp spears allowed! Cut on a bias, steam and serve with a bowl of creamy mac and cheese, or with a poached egg and Hollandaise for breakfast, or toss into a quiche and let them shine.
This original recipe first appeared in the Spring 2021 issue of City Style and Living Magazine.