Asparagus Paired With An Exciting New Vinegar - Fig Balsamic

Asparagus is our favorite side dish to serve for Easter. It spells springtime for me and besides, almost everyone loves asparagus. It also holds up well at room temperature on a buffet. Each year I try to find a new asparagus recipe or two to add to my ever growing list of favorites. But this year, instead of finding a new recipe, I found a new ingredient to pair with asparagus and I’m very excited about it.

It’s fig balsamic vinegar. The brand I used was O and it was award the 2012 sofi Gold winner for outstanding vinegar at the Summer International Fancy Food Show. According to O’s website, juicy, ripe California native mission figs are slowly oak aged in Sonoma in O’s California Balsamic vinegar, producing a sweet, rich, dark vinegar. To use their own words, “An elixir worthy of the monks who brought this varietal to coastal California. Delicious with prosciutto and ricotta, brushed over pork loin with fresh thyme, or simply drizzle over fresh organic strawberries or our newest flavor obsession - over vanilla bean ice cream.”  You can also find fig balsamic vinegars on line at Amazon. 

I used the fig balsamic vinegar to make a rich, dark vinaigrette, tossed in some chopped shallots, and served it over crispy poached asparagus at room temperature. Chopped Mission figs can be added to the garnish if you wish for even more fig flavor. My basic vinaigrettes are always three parts oil to one part vinegar or acid. Here is my basic recipe for poached asparagus and the vinaigrette follows.

Grilled asparagus lovers could use their favorite grilled asparagus recipe and then follow the instructions for the vinaigrette.

My Carolina Kitchen’s Basic Recipe for Poached Asparagus
From My Carolina Kitchen – Sam Hoffer

1 lb fresh asparagus, tough lower ends snapped off
Water flavored with low sodium, low fat beef broth* to taste
2 teaspoons salt

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 the asparagus and dry well with a towel. Dress with a vinaigrette. Then you may either chill it for about an hour, or serve at room temperature. *I like to flavor my asparagus water with beef broth. It isn’t necessary, but it does bring a very nice flavor to the cooking broth.

Printable recipe

Fig Balsamic Vinaigrette with Shallots
From My Carolina Kitchen – Sam Hoffer

1 tablespoon fig balsamic vinegar
3 tablespoons good extra-virgin olive oil
1 tablespoon finely chopped shallots
Maldon sea salt or other good sea salt
Freshly ground black pepper
Chopped dried Mission figs, optional

Put the vinegar, shallot, olive oil, and sea salt and pepper in a screw top jar with a lid and shake well to mix. Easily doubled or tripled. This also saves well in the refrigerator for a day or two. Toss with poached asparagus and garnish if desired with chopped dried figs. This recipe with the fig vinaigrette is especially good served at room temperature.

Printable recipe

My other favorite Easter asparagus dish is Asparagus Mimosa, also known as Asparagus Goldenrod. If you’ve been reading My Carolina Kitchen for a while, you’ll recognize it from Easter’s past. The name Goldenrod comes from the bright green asparagus garnished with yellow egg yolk and Mimosa because the grated hard-boiled eggs resemble mimosa blossoms.  Classic dishes such as this were a mainstay on the menus of the grand hotels in a bygone era. This year I spiffed it up a little and added some chopped radishes to the egg garnish. Prepare the asparagus from the basic recipe above.

You could also grill the asparagus and then follow the vinaigrette & garnish recipe.

My Carolina Kitchen’s Basic French Vinaigrette
From My Carolina Kitchen – Sam Hoffer

1 tablespoon good vinegar, or freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
½ tablespoon finely chopped shallot, optional
½ to 1 teaspoon Dijon mustard to taste
Dash of hot sauce such as Tabasco
Maldon sea salt, or other good sea salt, and freshly ground black pepper to taste

Put all of the ingredients into a jar with a tight fitting lid and shake well.  Easily doubled or tripled. This also saves well in the refrigerator for a day or two. Omit the shallot, Dijon mustard, and hot sauce for a more basic vinaigrette. The mustard is used to emulsify the vinaigrette and keeps it from separating and the shallot and hot sauce bring added flavor and are highly recommended.

Printable recipe

Asparagus Mimosa, also known as Asparagus Goldenrod
From My Carolina Kitchen – Sam Hoffer

Prepare My Carolina Kitchen’s Basic Recipe for poached asparagus. Dress with My Carolina Kitchen’s Basic French Vinaigrette above, using tarragon vinegar as the vinegar of choice. Garnish with a chopped hard-boiled egg at room temperature and some chopped radishes. I like to serve Asparagus Mimosa slightly chilled.

Printable recipe

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This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.