Jacques Pépin: More Fast Food My Way
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I like firm, fat, green asparagus with tight heads, and I always peel the lower third of the stalks with a vegetable peeler to make them tender. I often offer this as a first course.
The asparagus is dressed with a sauce of mayonnaise, mustard, and vinegar and garnished with hard-cooked eggs and chives. Cook the asparagus fairly close to when you will sit down; it tastes better if it is served directly from the boiling water without being refreshed under cold water. —Jacques Pépin
- 2 large eggs
- 1 1/4 pounds large firm green asparagus
- 1 tablespoon minced fresh chives, for garnish