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Chef Maria Hines
24 spears of medium asparagus, peel, blanch
2 hard-boiled eggs
1 tb crème fraiche
1 tsp strong Dijon mustard
1 sprig tarragon
1 sprig dill
1/8 cup fresh chive, chopped
1 sprig Italian flat leaf parsley
Salt and pepper to taste
For the deviled egg, micro plane egg yolk, then mix in crème fraiche, Dijon, salt and pepper. Put back in hard boiled egg white.
Dress the blanched and chilled asparagus and picked herbs in the truffle vinaigrette.
Place on a plate and garnish with deviled egg.
For the truffle vinaigrette:
3 tbsp white truffle oil
1 tbsp champagne vinaigrette
Add salt and black pepper to taste