This is a play off of Leeks Vinaigrette that can be made in less than half the time. I find it a perfect way to use the thicker stems of asparagus you can find in the grocery before the peak of the spring growing season - when you are in the mood for a spring dish but the produce hasn't quite cooperated yet! The topping is an ode to Asparagus Goldenrod, my Grammy's classic Easter side dish and a favorite of my father's. —Emily | Cinnamon&Citrus
bunch scallions (6-8)
dry white wine
bunch thyme (about 5-7 sprigs)
salt and pepper to taste (I use white pepper in this dish but this is optional)
fresh lemon juice
rice wine vinegar or other light vinegar
extra virgin olive oil
salt and pepper to taste (I use white pepper here, too)
To prepare the vegetables, bend and break the woody ends off of each asparagus spear where they naturally give away. Trim the dark green ends away from the scallions. Leave the root end intact and slice each one in half lengthwise.
Heat the 1 Tbs each of olive oil and butter in a medium oven-safe heavy bottomed saucepan with sides. When butter is melted, add the scallions and asparagus and season with salt and pepper. Cook 3-4 minutes until scallions soften.
Add the white wine to the pan and let cook out for one minute. Add the thyme bundle and the stock and bring to a boil. Add a pinch more salt at this time if you have added low sodium stock.
Place the entire pan in the oven for about 5 minutes, until a knife easily pierces the asparagus and the scallion is wilted. Remove with tongs, discarding the thyme and cooking liquid.
While the vegetables braise, make your vinaigrette. Combine the lemon juice, vinegar, Dijon, salt and pepper with a whisk. Slowly drizzle in the olive oil, whisking continuously to create an emulsion.
To serve, plate the vegetables and drizzle with the vinaigrette. Top with minced hard boiled egg and a bit of finishing salt.