Off early, coffee and a chat with a good girlfriend on the sunny terasse in the garden… followed with a couple of glasses of my favourite white cote du Rhone (a Mont Redon), a couple of calls and off we are for an impromptu dinner. A short trip to my local shopping street for a bunch of the best asperges around, a kilo of tiny new potatoes, a large cote de boeuf as tender as butter and the first strawberries of the season… More friends, a little bit of peeling, fresh herbs from the garden, a bit of salt and pepper, a drop of olive oil and a pinch of vanilla. No fuss, laughters and wine, satisfied smiles and full stomachs.
Today, I love mondays….
Asparagus and asparagus/vanilla dressing
Asperges et vinaigrette a la vanille et aux queues d’asperges
serves 5 pers.
prep: 15 min. cook: 10 min
Ingredients:
1kg white asparagus,
1 Tsp coarse sea salt,
1 slice of lemon,
For the dressing:
3 Tsp neutral olive oil,
1 tsp white balsamico vinegar,
1 tsp mustard,
seeds of 1/2 vanilla pod,
the ends of half of the asparagus,
~4 Tsp of the asparagus cooking water,
sea salt and freshly ground pepper to taste.
Peel the asparagus and cut the ends. Reserve the asparagus in a recipeient filled with cold water. Add half of the peelings, the ends of the asparagus, the lemon slice and the sea salt to a large amount of water and bring to a boil. Add the asparagus (if possible with the asparagus tops just above the water) and cook for 10 minutes or until just tender. Strain, putting aside a little bowl of the cooking water, and dress the asparagus on a warm dish.
Add all the ingredients for the dressing (adjust the cooking water to obtain the consistency you like) and blend until smooth and velvety. Season to taste and serve immediately.
Bon appétit!
