serves: 6 servings
Ingredients:
1½ pounds asparagus
¾ pound scallions
1 teaspoons salt, or more if needed
3½ tablespoons extra-virgin olive oil
1½ tablespoons red wine vinegar
freshly ground pepper, to taste
3 hard boiled eggs, peeled
Directions:
Cooking the Vegetables
With
a vegetable peeler, shave off the skin from the bottom 3 inches or so
of each stalk, so they cook evenly. Snap off the hard stubs at the
bottom of the asparagus stalks-they'll break naturally at the right
point.
Trim the root end of the scallions and the wilted ends of the
green leaves. Peel off the loose layers at the white end, too, so the
scallions are all tight, trim, and about 6-inches long.
In a wide deep skillet bring one quart of water (or enough to
cover the vegetables) to a boil and add the asparagus and scallions.
Adjust the heat to maintain a bubbling boil and poach the
asparagus, uncovered, for about 6 minutes, or more, until they are
tender but not falling apart and cooked through but not mushy. To check
doneness, pick up a spear in the middle with tongs: it should be a
little droopy, but not collapsing.
As soon as they are done, lift out the vegetables with tongs and
lay them in a colander (any fat asparagus spears may take a little
longer so leave them in a few minutes more). Hold the colander under
cold running water to stop the cooking. Drain briefly, then spread on
kitchen towels and pat dry, and sprinkle with about 1/2 teaspoon salt
over them.
