Simple yet showy, this dish centers around a tangy Crispin Cider reduction, made with onions and honey on the stovetop. It's then whisked into a bold vinaigrette that's used to flavor a salad consisting of stalks of asparagus and hard-boiled eggs.
Note: If you're having company over, the asparagus may be grilled in advance. Wait to add the eggs and extra vinaigrette until you're ready to serve it.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:30 minutes
- 2 large eggs
- 3 tablespoons olive oil, divided use
- 1/3 cup finely chopped white onion
- 1 clove garlic, minced
- 1/2 cup Crispin Cider
- 1 teaspoon honey
- 1 teaspoon fresh-squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- Kosher salt and black pepper
- 1 1/2 pounds asparagus, washed and tough ends snapped off
Bring water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add onions and cook until they start to soften, about 4 minutes. Add garlic and continue cooking for another minute. Add cider and honey. Bring to a boil and simmer for five minutes until reduced by a quarter. Remove from heat. Whisk in remaining olive oil, along with lemon juice, mustard and vinegar until emulsified. Season with salt and pepper and whisk again. Reserve.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, leaving an area without direct heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Drizzle asparagus with some of the vinaigrette, season with salt and pepper and toss to combine. Place directly on the grill, setting asparagus across the grates so the spears don’t fall in. Cook for two minutes and carefully flip using tongs. Cook for another minute or two, until asparagus is charred but it still retains its color and some crisp. Remove from the grill.
Arrange asparagus on a platter, topped with wedges of hard-boiled egg. Drizzle with additional vinaigrette, finish with freshly cracked black pepper and serve immediately.