ASPARAGUS WITH YOGURT DRESSING
PG tested
The perfect spring side dish, this asparagus salad with a simple yogurt dressing is fresh, light and totally addictive. Grated hard-cooked eggs and fresh herbs add a lovely punch of color.
For salad
2 large free-range eggs, room temperature
12 thick (½ inch) asparagus spears or 24 skinny ones, tough ends broken o
Sea salt
1 tablespoon extra-virgin olive oil
For sauce
2 tablespoons sherry vinegar or freshly squeezed lemon juice
1 tablespoon nely minced shallot
½ cup Greek yogurt
½ teaspoon Dijon mustard 3 tablespoons very thinly sliced herbs — any combination of at-leaf parsley, chives, chervil, dill and/or mint, divided
Sea salt and freshly ground black pepper
Paprika or Espelette chile powder for sprinkling Bring a small pot of water to boil (there should be enough water to cover the eggs). Lower eggs into boiling water with a spoon and set timer for 10 minutes. When eggs are done, drain and place in a bowl of ice water, then remove the shells.
In a saute or frying pan with a lid, heat olive oil over medium heat. Add asparagus and a pinch of salt, cover and cook for about 3 minutes for thin asparagus and 5-7 minutes for thick asparagus, until tender when pierced with a knife but still bright green.
In a bowl, whisk together vinegar or lemon juice, shallot, yogurt and mustard. Add 2 tablespoons of herbs and stir. Season with salt and pepper to taste.
Grate peeled, boiled eggs using a coarse grater. (The trick is not to press them too hard against the grater.)
Divide sauce among four plates, or spoon it onto a serving platter, then arrange asparagus spears on top. Sprinkle with grated egg and remaining 1 tablespoon chopped herbs. Finish with a hint of paprika or Espelette chile powder, and serve immediately.
Serves 4.
— “Nicoise: Market-Inspired Cooking from France’s Sunniest City” by Rosa Jackson (Norton, $40)