Recipe: Purple Asparagus with Gaullist Vinaigrette

Name: Asperges violettes vinaigrette gaullienne
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 2 portions
Ingredients: 12 belles asperges violettes fraîches cueillies.Pour la préparation de "La vinaigrette Gaullienne".J'ai nommé ainsicette vinaigrette de ce nom car on lui ajoute une concassée d'oeufs de Marans en Charente maritime ,et ces gros oeufs sont une "exception française" en effet ils sont de belle taille , de couleur brune jusqu'a noire et dont on pense que cette race a été créée peut être par le croisement des coqs de combat(antilles) et des poules sauvages et c'est bien que quelques éleveurs aient pus la sauvegarder .La suite est plus "pittoresque" le Général de Gaulle adorait ces oeufs qu'il trouvait je cite :robustes et crémeux et tout au long de sa vie on lui a donc envoyé ces oeufs qu'il affectionnait.A part cela en voici la recette:2 oeufs de marans cuits durs 9 minutes et décoquillésfines herbes et ail des ours hachés*8 cl d'huile de colza3 cl de vinaigre de cidre*sel et poivre du moulin.Puisque j'ai la chance de connaître un des meilleurs vinaigriers de France Jean philippe Lanouguère basé a Mauléon qui en prépare un aromatisé a l'ail des ours dont je me suis servi une merveille.vinaigrerie-saint-jacques.fr

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (13 reviews) Vegetables

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 2 serv.

Ingredients for 2 servings

12 beautiful fresh purple asparagus just picked.
For the preparation of "The Gaullist Vinaigrette".
I named this vinaigrette thus because we add to it a crushed mixture of Marans eggs from Charente Maritime, and these large eggs are a "French exception" indeed they are of beautiful size, brown to black in color and it is thought that this breed was perhaps created by crossing fighting roosters (Antilles) and wild hens and it is good that a few breeders were able to preserve it.
The rest is more "picturesque" General de Gaulle adored these eggs which he found, I quote: robust and creamy and throughout his life he was therefore sent these eggs which he cherished.

Apart from that here is the recipe:

2 Marans eggs hard boiled for 9 minutes and shelled
fresh herbs and chopped wild garlic*
8 cl rapeseed oil
3 cl cider vinegar*
salt and freshly ground pepper.
Since I am fortunate to know one of the best vinegar makers in France Jean Philippe Lanouguère based in Mauléon who prepares one flavored with wild garlic which I used a marvel.
vinaigrerie-saint-jacques.fr

Step-by-step directions

1- In a saucepan pour a large quantity of water salted with sea salt and bring to a boil.

2- Scrape your asparagus with a vegetable peeler and break off the base which will break off on its own anyway.

3- Plunge your asparagus into the water and also your peelings yes thus your asparagus will be infused with their own flavor.

4- On your cutting board roughly chop your eggs and herbs, in a bowl pour oil, vinegar salt and pepper give a whisk then add your chopped mixture.

5- Test the cooking of your asparagus with the point of a knife, then place them on absorbent paper, then arrange 6 on your warm plates and pour over them a nice band of this "Gaullist" vinaigrette.

Noix de coquilles st jacques Exception