Asparagus and Egg Cups
Every year my Mom, my sister’s mother in law and sisters eagerly await the month of May when we serve as “caterers” for my nephew’s birthday. Ben, being the only grandson/son/nephew on our side of the family, it’s easy to see why he’s got us all wrapped around his finger.
He is also a budding baker which I love. A few weeks ago during a sleepover at my house I asked him what he wanted for breakfast and he said he wanted nutella and crepes. I said we didn’t have any crepes and offered him store bought pancakes instead. He insisted on crepes but I said that I didn’t have a recipe.
“Do you have milk?” he asked.
“Yes” I said
“What about eggs?” he inquired.
“Yes, why?”
“Then you can make crepes!” he told me.
Turns out, he makes them quite often with him mum and he memorized the recipe. How could I say no to that?! I caved in and made the crepes as he dictated the batter recipe of his mum.
Ah yes, back to his birthday… preparations for his birthday trumps Christmas, New Year’s Eve, Easter, and ALL of our own birthdays combined! It is a massive affair that we prepare for, weeks in advance. This year, the guest list topped a hundred.
Asparagus and Egg Verrine
The first parties were pretty crazy… and to be honest, we were a little in over our heads. We would prepare too much food. Some of the food, while delicious straight fresh from the oven, didn’t taste the same being left out for awhile. After five years of this however, I think we’ve finally got it down to a science . We’ve culled some of the food that needs to be served hot (not ideal when the venue is a park at the start of winter) and only prepare finger food that can be served cold and can be prepared in advance. One of the dishes that has remained is the “asparagus roll-up”. Basically, its an asparagus spear and egg salad wrapped in a slice of white bread.
I’ve prepared a modernized version of this in a verrine. Either way you serve it, it’s a great dish and very simple to make.
Recipe
- 2 eggs
- 2 asparagus spears
- 2 tablespoons mayonnaise
- a pinch of curry powder
- salt and pepper to taste
- Place the eggs in a pan with cold water and bring to a boil. Boil the eggs for five minutes and immediately place the eggs in a bowl with iced cold water.
- Separate the whites and yolks.
- Place the yolks in a food processor (or you can mash using a fork) with half of the mayonnaise, curry powder and salt and pepper.
- Clean the food processor then place the egg whites and mayonnaise in the food processor (or pass through a sieve) with some salt and pepper.
- Bring some water to a boil and add some salt. Once boiling, add the asparagus spears and allow to cook for around 2 minutes. Immediately remove and plunge in iced cold water. Once cool, dice the spears and set aside.
To Assemble
- Fill the verrines with some of the egg white, then the diced asparagus, egg yolks and finally more egg whites. Top with more asparagus spears.
For Asparagus Roll-Ups
Mash the boiled egg with the mayonnaise and fold in the diced asparagus. Get a sliced of white bread, remove the sides and use a rolling pin to flatten the bread.
Spread the egg salad mix on the slice of bread, place the blanched asparagus spear in the middle of the bread and roll.
Asparagus Roll-Ups
Trissalicious 