PURPLE ASPARAGUS WITH CHOPPED HARD-BOILED EGGS AND BACON
Wednesday, July 9, 2014
I subscribe to Bon Appetit (BA) magazine, and this month's issue featured Hotel Saint Cecilia. A boutique hotel situated on a secluded estate near South Congress in Austin. I've got to check this place out!
BA shared some of the hotel's recipes, one of which inspired me to make as a side dish to go along with a couple grilled New York strips. Again, here's another recipe where I used my favorite vinaigrette at the moment, lemon-garlic from Central Market. If you like asparagus, dress it up with these additional ingredients. Enjoy!
PURPLE ASPARAGUS WITH CHOPPED HARD-BOILED EGGS & BACON
Adapted from Bon Appetit
2 slices bacon, chopped
2 large eggs, chopped
1 bunch purple or green asparagus (about 1 pound), tough ends trimmed, cut stalk into 4 pieces
3 tablespoons bottled lemon-garlic vinaigrette (I used Central Market's)
Salt and freshly cracked black pepper
<frying the bacon>
Lay the bacon in a saute pan over medium heat.
Fry until crispy.
Line a plate with paper towels, and drain bacon.
Let cool, then chop.
<boiling the eggs>
Place eggs in a single layer in a saucepan.
Cover eggs with cold water an inch over the top of the eggs (about 3 inches of water).
Bring to a rolling boil over medium-high heat.
Boil for about a minute.
Remove pan from heat.
Cover pan and rest for 15 to 18 minutes.
Drain and add cold water and ice cubes.
Let cool, at least 10 minutes; then peel and chop.
<cooking the asparagus>
Cook asparagus in a medium-sized pot of boiling salted water, about 3 minutes.
Drain; rinse with cold water to cool, drain again.
<assembling the dish>
Toss together the asparagus, vinaigrette and freshly cracked black pepper. (salt optional)
Transfer to a serving dish.
Top with chopped eggs and bacon; and serve.
Eggs and asparagus can be cooked 1 day ahead.
Asparagus will turn green when cooked. I was a newbie to purple asparagus.