Pan Roasted Asparagus, Pan Steamed Mushrooms, Sieved Eggs, Dijon Vinaigrette, Mayo Toasts

Pan Roasted Asparagus, Pan Steamed Mushrooms, Sieved Eggs, Dijon Vinaigrette, Mayo Toasts



For the sieved eggs

  • 2 eggs, boiled for 9 minutes and shocked in an ice bath

For the vinaigrette

  • 2 tablespoons dijon mustard
  • 1 shallot or 1 tablespoon red onion, finely diced
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon salt

For the mayo toasts

  • 3 – 4 slices of bread
  • Mayonnaise

For the pan steamed mushrooms

  • A dozen or so crimini mushrooms, stems removed (but reserve for something else later)
  • 1 – 2 tablespoons olive oil
  • 1 large or 2 small cloves garlic
  • 1 tablespoon chopped fresh tarragon or other fine herb
  • Pinch of salt

For the asparagus

  • 1 bunch of asparagus
  • 1 tablespoon olive oil
  • Salt
  • Black pepper and freshly chopped dill and tarragon for garnish


Make the vinaigrette

  1. Let the onion sit in the vinegar for about 10 – 15 minutes then whisk in all the other vinaigrette ingredients. There will be plenty left over and will last in the refrigerator for a couple weeks.

Make the toast

  1. Spread mayonnaise on one side of the bread slices and place mayo side down in a preheated pan.
  2. Spread mayo on the other side and toast until golden brown and toasty on each side.
  3. Chop toast into quarters or points.

Make the mushrooms

  1. Add olive oil to a skillet heated to medium and carefully place the mushrooms gill side up.
  2. Cover with a lid and cook/steam/fry for 5 minutes.
  3. Meanwhile, finely chop and crush the garlic, tarragon, and salt.
  4. Add this mixture to a hot corner of the mushroom pan to cook the garlic mixture for 30 seconds.
  5. Spoon the mixture into the caps of each mushroom, cover again, and steam another 5 – 10 minutes, basting one or two more times.

Sieve the egg

  1. Separate the yolk and the whites.
  2. Into a bowl, press the whites through a strainer followed by the yolks.

Make the asparagus

  1. Heat a pan to high heat, add olive oil, and place the asparagus in a single layer or work in batches. This should take a few minutes. Don’t touch the asparagus until the bottom side is golden brown.
  2. Flip only once like a steak and cook another few minutes.
  3. Add a pinch of salt.

Put it all together

  1. On a plate or platter, arrange the asparagus.
  2. Top with the mushrooms.
  3. Pour or spoon some of the vinaigrette over the veggies.
  4. Sprinkle the sieved egg on top and add some freshly ground black pepper.
  5. Arrange toasts and garnish with dill and more tarragon.

Enjoy immediately!