Asparagus is perfect for an Easter buffet

Asparagus Goldenrod is an elegant, easy to prepare dish that can be made ahead of time. It’s perfect for an Easter buffet and is a terrific dish served with baked ham. Basically it is poached asparagus, served cold with a light vinaigrette sauce and garnished with grated hard-boiled eggs. The name Goldenrod comes from the bright green asparagus garnished with yellow egg yolks. Classic dishes such as this were a mainstay on the menus of the grand hotels in a bygone era. It’s also known as Asparagus Mimosa because the grated hard-boiled eggs resemble mimosa blossoms.    

This recipe was in my Easter food column for the newspaper. We’ve made this classic dish for years but I was inspired by Sara at Sara’s Kitchen. She dressed hers up a bit with radishes, which gave it a nice crunch and made the presentation spectacular.

The preparation is simple, it takes only a few minutes to make and can easily be doubled or tripled to suit a crowd. Served on a platter it is a stunning looking dish that will elicit wows from your guests. The key is not overcooking the asparagus or the eggs.  I like to flavor my asparagus water with beef broth. It isn’t necessary but it does bring a nice flavor to the cooking broth. 

1 ½ lbs asparagus, tough lower ends snapped off

2 teaspoons salt

Beef broth

2 tablespoons tarragon vinegar, if not available use freshly squeezed lemon juice

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

Dash of hot sauce such as Tabasco

6 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

2 hard-boiled eggs at room temperature

After tough ends of asparagus have been removed, peel the remaining ends unless the asparagus is thin; if thin leave as is. Bring water flavored with beef broth and 2 teaspoons salt to a boil in a shallow pan. Add asparagus, turn heat to low and cook for about 4 minutes until asparagus is crisp tender, taking care not to overcook. Immediately plunge the asparagus in an ice water bath to stop the cooking and retain the green color. After a minute or two remove and dry well with a towel. Chill for about an hour.

To make the vinaigrette, put the vinegar, shallot, mustard, hot sauce and olive oil in a screw top jar with a lid and shake well to mix. Season with salt and freshly ground black pepper to taste.

Separate the egg yolks from the whites and grate each, separately, on the coarse setting of a cheese grater. Arrange the asparagus on a platter and drizzle with the vinaigrette. Decoratively arrange the egg whites and yolks on the asparagus. Serves 4.

Katherine at Smoky Mountain Café has passed the Adorable Blog Award to me. Katherine was originally from New Orleans but Hurricane Katrina blew her family up to East Tennessee. Smoky Mountain Café is a very professional food blog filled with great recipes and photographs. Louisiana’s loss is definitely Tennessee’s gain. Thank you Katherine very much for this adorable award. 

I happily pass the Adorable Blog Award to Joie de Vivre and Tangled Noodle. They have done a fabulous job of reviewing a wonderful book, Mindless Eating. I bought the book and have been reading along with them. I’ve discovered so many things about how we eat, why we eat, and what makes some foods more enjoyable than others. Thank you for bringing this great book to my attention. My husband and I have learned so much good information that we are putting to good use in our daily food and drink choices. You both are truly adorable.