Steamed Spring Asparagus and Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer / Side Dish
Serves: serves 6
Ingredients
  • For the deviled eggs:
  • 6 large, organic eggs
  • 1 TBSP shallots, minced
  • --- sea salt & freshly ground pepper to taste
  • 1 tsp. Dijon mustard
  • 3 TBSP. light mayonnaise
  • 1 TBSP. plain Greek yogurt or sour cream
  • --- dash of Tabasco sauce
  • --- fresh chives, for garnish
  • For the asparagus & the shallot vinaigrette:
  • 1 lb. young asparagus
  • 1 hard boiled egg, peeled
  • ¼ cup extra virgin olive oil
  • 2 TBSP. sherry vinegar
  • 1 TBSP. shallot, minced
  • ½ tsp. Dijon mustard
  • --- sea salt & freshly ground pepper
  • 4 small radishes, cut in half, for garnish (optional)
  • --- tender celery leaves, for garnish (optional)
Instructions
  1. Bring 1-inch of water in medium saucepan to a rolling boil over high heat. Place the eggs in a steamer basket and transfer the basket to the saucepan. Cover the pan with a lid, reduce the heat to medium-low, and steam the eggs for 13 minutes.
  2. When the eggs are almost ready, combine 2 cups ice cubes and 2 cups ice-cold water in a medium bowl. Using tongs or a slotted spoon transfer the eggs from the saucepan to the ice bath; let them sit for 15 minutes.
  3. Remove the eggs from the water and peel--the shells will come off very easily. Cut the eggs in half and gently remove the yolks. Place them in a small mixing bowl and mash them with a fork. Add the rest of the ingredients, taste, and adjust the seasoning. If necessary, you can add more mayonnaise to achieve the consistency that you like.
  4. Spoon the mixture into the empty egg whites, or, pipe the mixture through a piping bag with a star tip. Top with minced chives or just sprinkle with some paprika. They can be stored in the refrigerator for use later in the same day.
  5. Prep the asparagus: wash the asparagus and break off the tough, woody ends with your fingers. To do that, bend each spear near the base end and it will break easily at the point where it is no longer tough. If the asparagus are not thin, use a vegetable peeler to peel off the outer skin of the lower 2 inches of the asparagus spears.
  6. Make the vinaigrette: combine all ingredients in a mason jar and shake well. Taste and adjust the seasoning.
  7. Place the asparagus in a steamer basket. Bring a shallow pan filled with half an inch of water to a boil. Place the steamer basket in the pan, cover with a lid and steam over medium-low heat for 3-5 minutes or until the asparagus are tender but crisp (The cooking time depends on the size of the asparagus.)
  8. To serve, gently toss the asparagus with the vinaigrette and place on a platter. Arrange the radishes and the celery leaves around the asparagus and top with the crumbled egg yolk.
Notes
To make the eggs sit straight, trim a thin piece off the bottom of each egg before filling them with the yolk mixture.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/steamed-spring-asparagus-and-deviled-eggs/