HOMESTEAD DEVILLED EGGS

Serves: 4 to 6

For the purée:

12 asparagus stalks

(woody ends trimmed), cut into 2-inch (5-cm) pieces 1 medium shallot, chopped

1/4 cup (60 mL) tarragon leaves

1 tbsp (15 mL) tarragon vinegar or champagne vinegar

1 tbsp (15 mL) fresh lemon juice

4 tbsp (60 mL) extra-virgin olive oil, or as needed

1 tsp (5 mL) kosher salt

For the eggs:

12 large eggs, hard-cooked

1/2 cup (125 mL) mayonnaise

1 tsp (5 mL) whole-grain mustard

1 tsp (5 mL) champagne vinegar, white wine vinegar or tarragon vinegar

1/2 tsp (2.5 mL) kosher salt

1/2 tsp (2.5 mL) freshly ground black pepper

2 dashes hot sauce

Spanish smoked paprika

(pimenton) Microgreens (optional) For the purée:

1. Bring a sauté pan of water to a boil over high heat. Fill a bowl with ice water.

2. Add asparagus to boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green. Use a slotted spoon to immediately transfer to the ice-water bath to cool.

3. Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice. Purée until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity.

4. Add salt and purée until well blended. The yield is about 1 1/4 cups (310 mL); transfer to an airtight container. Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week).

For the eggs:

1. Cut eggs in half lengthwise.

2. Place yolks in a food processor, along with mayo, mustard, vinegar, salt, pepper and hot sauce; purée until smooth.

3. Make sure the egg white halves have no trace of cooked yolks. (You may slice a thin layer off the bottoms for stability.)

4. Spread the asparagus purée on individual small plates or a platter. Spoon or pipe about a tablespoon (15 mL) of the filling into each egg white half, arranging the eggs atop the purée.

5. Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens, if using.