Asparagus à la Française
A classic French-style asparagus dish featuring tender boiled asparagus chopped with onion, bound with egg, and served on toasted bread with melted butter.
Ingredients
- 1 pound Asparagus, washed and scraped (About 1 bunch)
- 1 whole Onion, medium (For boiling)
- 1 teaspoon Salt (For boiling water and seasoning)
- 0.25 teaspoon Black pepper, freshly ground (To taste)
- 1 whole Egg yolk, beaten (From 1 large egg)
- 4 slices Bread, sliced (For toasting into sippets)
- 2 tablespoons Butter, melted (For serving)
Instructions
- 1Wash the asparagus well and scrape the stalks. Tie them up in small bundles and cut them all even at the bottom. Place in cold water until ready to cook.
- 2Bring a large pot of water to a boil and add a pinch of salt. Add the asparagus bundles and the whole onion. Boil for 20 to 25 minutes until the asparagus is tender.
- 3Remove the asparagus and onion from the boiling water. Cut the strings from the asparagus bundles. Chop the asparagus heads and tender parts of the stalks into small pieces. Chop the boiled onion finely.
- 4Combine the chopped asparagus and onion in a bowl. Add salt and pepper to taste, then stir in the beaten egg yolk to bind the mixture.
- 5Toast the bread slices until golden brown. Cut into sippets (triangles or rectangles) and arrange on a serving dish.
- 6Transfer the asparagus mixture to a small saucepan and heat gently over low heat, stirring constantly, until warmed through, about 2 to 3 minutes. Do not let it boil or the egg will scramble.
- 7Spoon the warm asparagus mixture over the toasted bread sippets. Melt the butter and pour it over the top. Serve immediately.
