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.
1 In a saucepan, pour a large quantity of salted water using sea salt and bring to a boil.
2 Peel your asparagus with a vegetable peeler and break off the base, which will naturally snap at the right point.
3 Plunge your asparagus into the water along with the peels. Yes, indeed, this way your asparagus will be infused with their own flavor.
4 On your cutting board, coarsely chop your eggs and herbs. In a salad bowl, pour the oil, vinegar, salt and pepper, whisk together, then add your mixture.
5 Test the asparagus for doneness with the tip of a knife, then place them on paper towels. Arrange 6 spears on each warm plate and drizzle generously with this « Gaullist » vinaigrette.
I am fortunate to know one of France's finest vinegar makers, Jean-Philippe Lanouguère, based in Mauléon, who makes an excellent version infused with wild garlic that I used for this recipe.
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