Prep
5 min
Cook
30 min
Total
35 min
Servings
4 serv.
For preparing « Gaullist Vinaigrette ». I named this vinaigrette as such because it is made with a mixture of Marans eggs from Charente-Maritime, and these large eggs are a « French exception ». Indeed, they are of fine size, with a brown to nearly black color, and it is believed that this breed was perhaps created through the crossing of fighting roosters (from the Antilles) and wild hens. It is fortunate that a few breeders managed to preserve it. The rest is more « picturesque »: General de Gaulle adored these eggs, which he found, I quote, « robust and creamy ». Throughout his life, these eggs that he cherished were regularly sent to him.
Ingredients for 4 servings
- 12 beautiful fresh purple asparagus spears, freshly picked
- 2 Marans eggs, hard-boiled for 9 minutes and shelled
- Fine herbs and wild garlic, chopped
- 0.3 cup (8 cl) of rapeseed oil
- 1 fl oz (3 cl) of cider vinegar
- Salt and freshly ground pepper
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