Projo Football Food & Spirits

2 lb. asparagus, trimmed, peeled
1 small shallot, minced
1 small clove garlic, crushed
1/2tsp. Dijon mustard
Juice of 1/2lemon
3/4cup vegetable or olive oil
2 tsp. red wine vinegar
1/2tsp. freshly ground black pepper
1 hard-cooked egg, yolk and white minced separately
1/4 cup chopped fresh parsley

Blanch the asparagus and drain it on paper towels. Arrange the spears in a shallow serving dish and sprinkle with the minced shallot.

Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste. Stir in the mustard and lemon juice. Whisk in the oil, vinegar, and pepper. Spoon this dressing over the asparagus.

Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk. Chill thoroughly before serving.

Serves 4.

(Feel free to multiply this recipe.)
—Greene on Greens, by Bert Greene

Journal photo / Sandor Bodo

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