Recent posts

The One Percent

FarmShares Week of February 6, 2012

5 Ways to Enjoy Lemons

Product Feature: Truffle Almonds

February on the Farm

WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Asparagus Salad with Eggs & Dijon Mustard

This is a classic French dish and surprisingly simple. Keep the mustard mix on hand in your fridge to use as a veggie dip or on hard-boiled eggs.

Ingredients

  • asparagus
  • 2 eggs
  • 1 oz. Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 oz. extra virgin olive oil
  • fresh tarragon, chopped
  • sea salt & pepper

Preparation

Peel the asparagus, blanch in boiling salted (kosher salt is recommend) water (about 90 seconds), then set in ice water (this maintains the color and stops them from cooking). Dry them on a towel after a few minutes. Mix the mustard, vinegar, salt, pepper & emulsify with the olive oil (by whisking). This should be nice and thick, add fresh tarragon and mix in. Boil the eggs for 10 minutes. Slice or grate the eggs and serve on top of asparagus with the Dijon sauce on top.

Inspired by Chef Christophe Grosjean of L’Auberge Carmel.



Related posts: