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Serves
2-4
Author Notes
Here’s a play off of Leeks French dressing that will furthermore be made in lower than half the time. I safe it a ideally profitable arrangement to make utilize of the thicker stems of asparagus you would possibly per chance per chance safe in the grocery sooner than the peak of the spring rising season – if you’re in the mood for a spring dish however the arrangement hasn’t somewhat cooperated yet! The topping is an ode to Asparagus Goldenrod, my Grammy’s classic Easter aspect dish and a popular of my father’s. —Emily | Cinnamon&Citrus
Ingredients
- Braised greens
1
bunch scallions (6-8)
1 pound
asparagus
1 tablespoon
butter
1 tablespoon
olive oil
1/4 cup
dry white wine
1
bunch thyme (about 5-7 sprigs)
1 cup
vegetable stock-
salt and pepper to taste (I utilize white pepper in this dish but right here’s non-obligatory)
- French dressing
2 teaspoons
Dijon mustard
1 teaspoon
new lemon juice
2 tablespoons
rice wine vinegar or diversified mild vinegar
1/4 cup
extra virgin olive oil-
salt and pepper to taste (I utilize white pepper right here, too)
1
laborious boiled egg, minced
Instructions
- Preheat the oven to 400 degrees F.
- To put collectively the greens, bend and rupture the woody ends off of every asparagus spear the set up they naturally give away. Orderly the sunless inexperienced ends a long way off from the scallions. Tear away the foundation cease intact and gash every particular person in half lengthwise.
- Warmth the 1 Tbs every of olive oil and butter in a medium oven-obliging heavy bottomed saucepan with sides. When butter is melted, add the scallions and asparagus and season with salt and pepper. Cook 3-4 minutes unless scallions soften.
- Add the white wine to the pan and let cook dinner out for one minute. Add the thyme bundle and the stock and train to a boil. Add a pinch extra salt right this moment in case you’ve got added low sodium stock.
- Hassle the whole pan in the oven for about 5 minutes, unless a knife with out anguish pierces the asparagus and the scallion is wilted. Engage with tongs, discarding the thyme and cooking liquid.
- Whereas the greens braise, fabricate your vinaigrette. Combine the lemon juice, vinegar, Dijon, salt and pepper with a perambulate. Slowly drizzle in the olive oil, whisking frequently to safe an emulsion.
- To attend, plate the greens and drizzle with the vinaigrette. Top with minced laborious boiled egg and a little bit of ending salt.
