Asparagus Vinaigrette with Sieved Egg and Pickled Pink Onion
| Yield: | 6 Servings |
| Categories: |
| Salt | ||
| Ground black pepper | ||
| 1/2 | ts | Granulated white sugar |
| 1/2 | c | White wine vinegar; plus 1 tablespoon more for vinaigrette |
| 1 | sm | Red onion; sliced thin & separated into rings |
| 1/3 | c | Fresh Italian parsley; minced |
| 2 | ts | Fresh tarragon. minced |
| 1 | tb | Capers; drained |
| 1 | Strip orange zest; sliced thin & blanched 10 seconds then minced | |
| 1 | tb | Orange juice from a small orange |
| 1/2 | ts | Dijon mustard |
| 1/4 | c | Olive oil |
| 1 1/2 | lb | Fresh asparagus; rinsed, ends snapped |
| 1 | Hard-boiled egg; peeled, white diced fine, yolk left whole for sieving |
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