This one I will try tonight. If I prepare the dressing this morning will that be enough rest time? Also, what would you recommend to pair this with a second entre? Thank You and greetings from California
This looks great. I love Asparagus, and it is really healthy. I"ve tried to find different ways to use it. This works out perfectly for me. Thanks, Chef!
We tried the dish tonight! It was fantastic! We made it large enough for a meal, added some baby spinich and some sliced tomato, delicious!!! Thanks Greg! 🙂
ah, Mayo,, I will never forget my first bite of Shuba. I was at birthday party, happily drinking wine with a friend from Ireland and we were served shuba. Neither one of us missed a beat and ate with observable relish, but I saw my traumatic shock reflected in the eyes of my friend. Yes, I have since developed a taste for it.
I cannot believe I have not made this yet! Whats wrong with me chef? Asparagus is one of my all time favorite vegetable. black truffle oil is not cheap but the rest of the ingredients here are very affordable. But of course, you cannot put a price on culinary satisfaction.
Chef, I have all the ingredients, including white balsamic vinegar, except the black truffle oil. I have seen many different brands online and Whole foods has some. What is a good brand to buy? I want to pick it up OR order it online today! Thanks
I made this salad about 3 or 4 months ago and never commented on it. It was as awesome as it looks. Summer time in AZ 115 F weather on the way. This is great for a light lunch.
After reading your series of cookbooks and experimenting with food chemistry I have come to appreciate the simple complexity of this salad. The fresh herb dressing developing it's flavor in the refrigerator overnight, love those shallots. With the slight background of earthy truffles, sulfur notes from the eggs mixing with the white Balsamic dressing right up the nose as you take a bite. Who doesn't love Asparagus and parmagiano-reggiano cheese! So simple yet elegant. Thanks for teaching chef Gary
ANNOTATIONS 0:09.300 A "salad" to Americans (and also some other countries) means lettuce, tomatoes, an acidic dressing and maybe a few other ingredients like croutons. To Russians, that's called "greens". A Russian salad is typically something with boiled vegetables that's bound together with a lot of mayonnaise.
0:09.300 As with all of my videos, be sure to read the annotations before attempting to make this. You can use the PAUSE control to give yourself enough time.
0:09.300 This salad is somewhere between these two extremes, containing asparagus, hard boiled egg, potato scented with black truffle oil, fresh basil, a drizzle of a mayonnaise-thickened vinaigrette and a few curls of Parmesan.
0:18.000 INGREDIENTS – FOR THE DRESSING 15g (1/2 oz) Shallots, peeled and chopped 8-10 Basil Leaves, fresh 45g (1 1/2 oz) White Balsamic Vinegar 45g (1 1/2 oz) Olive Oil, extra-virgin 45g (1 1/2 oz) Mayonnaise
0:18.000 INGREDIENTS – FOR THE SALAD Asparagus, fresh Chicken Stock Potatoes, preferably Yukon Gold Black Truffle Oil Hardboiled Eggs Basil, fresh leaves Parmigiano-Reggiano Cheese
0:49.588 To make a soup out of the stems and peels, you will need to simmer them in stock with a little sugar, then purée them, pass through a strainer, add cream and reduce slowly until thickened. That process is not shown in this video.
1:18.055 Use equal parts of water and chicken stock, and only enough to cover the asparagus. A large volume of water will wash away flavor from the asparagus.
1:36.815 The time it cooks will depend on the size and freshness of the asparagus. When in doubt, first run a test on one piece, then adjust the time accordingly. Do another test if necessary. The time should be between 3 and 6 minutes.
1:54.100 The asparagus may be cooked up to two days ahead of time without any problems. Also note that the asparagus you see me using in this video are not especially good quality. It is the middle of winter in Russia as I'm making this video. Ignore how they look. The process is the same.
3:05.800 This dressing is best when made a day beforehand. It will thicken up and acquire a more luxurious texture. It will keep for 2-3 days in the refrigerator without any problems.
3:31.000 100g = 3 1/2 oz (allow one potato per serving to be safe)
4:08.400 As with the asparagus, you should run some tests with one potato at a time before to make sure that your cooking time will produce velvety soft potatoes that can still be cut cleanly without crumbling. This takes precision cooking. The timing that I am using here is what I have worked out for this pan, this kind of potato and this setting on my stove. Yours will be somewhat different.
5:01.631 You only need a SLIGHT DRIZZLE. Truffle oils can easily overpower a dish and ruin it. Don't let this happen to you. Again, test a slice first – taste it!
5:44.001 Don't mince the egg too finely. You still want visible pieces of both the white and the yolk. Mincing it too fine is easy to let happen – especially if you opt for a food processor. Use care in deciding how finely to cut it, as you see here.
5:59.100 Notice that you can make everything up to this point up to two days ahead of time.
10 Comments
This one I will try tonight. If I prepare the dressing this morning will that be enough rest time? Also, what would you recommend to pair this with a second entre?
Thank You and greetings from California
This looks great. I love Asparagus, and it is really healthy. I"ve tried to find different ways to use it. This works out perfectly for me. Thanks, Chef!
We tried the dish tonight! It was fantastic! We made it large enough for a meal, added some baby spinich and some sliced tomato, delicious!!! Thanks Greg! 🙂
It looks really delicious!
It reminds me a little bit of "Asperge à la flamande" that we have here in Belgium.
ah, Mayo,, I will never forget my first bite of Shuba. I was at birthday party, happily drinking wine with a friend from Ireland and we were served shuba. Neither one of us missed a beat and ate with observable relish, but I saw my traumatic shock reflected in the eyes of my friend. Yes, I have since developed a taste for it.
I cannot believe I have not made this yet! Whats wrong with me chef? Asparagus is one of my all time favorite vegetable. black truffle oil is not cheap but the rest of the ingredients here are very affordable. But of course, you cannot put a price on culinary satisfaction.
Chef, I have all the ingredients, including white balsamic vinegar, except the black truffle oil. I have seen many different brands online and Whole foods has some. What is a good brand to buy? I want to pick it up OR order it online today! Thanks
I made this salad about 3 or 4 months ago and never commented on it. It was as awesome as it looks. Summer time in AZ 115 F weather on the way. This is great for a light lunch.
After reading your series of cookbooks and experimenting with food chemistry I have come to appreciate the simple complexity of this salad. The fresh herb dressing developing it's flavor in the refrigerator overnight, love those shallots. With the slight background of earthy truffles, sulfur notes from the eggs mixing with the white Balsamic dressing right up the nose as you take a bite. Who doesn't love Asparagus and parmagiano-reggiano cheese! So simple yet elegant.
Thanks for teaching chef
Gary
ANNOTATIONS
0:09.300
A "salad" to Americans (and also some other countries) means lettuce, tomatoes, an acidic dressing and maybe a few other ingredients like croutons. To Russians, that's called "greens". A Russian salad is typically something with boiled vegetables that's bound together with a lot of mayonnaise.
0:09.300
As with all of my videos, be sure to read the annotations before attempting to make this. You can use the PAUSE control to give yourself enough time.
0:09.300
CLICK TO SUBSCRIBE
0:09.300
This salad is somewhere between these two extremes, containing asparagus, hard boiled egg, potato scented with black truffle oil, fresh basil, a drizzle of a mayonnaise-thickened vinaigrette and a few curls of Parmesan.
0:18.000
INGREDIENTS – FOR THE DRESSING
15g (1/2 oz) Shallots, peeled and chopped
8-10 Basil Leaves, fresh
45g (1 1/2 oz) White Balsamic Vinegar
45g (1 1/2 oz) Olive Oil, extra-virgin
45g (1 1/2 oz) Mayonnaise
0:18.000
INGREDIENTS – FOR THE SALAD
Asparagus, fresh
Chicken Stock
Potatoes, preferably Yukon Gold
Black Truffle Oil
Hardboiled Eggs
Basil, fresh leaves
Parmigiano-Reggiano Cheese
0:49.588
To make a soup out of the stems and peels, you will need to simmer them in stock with a little sugar, then purée them, pass through a strainer, add cream and reduce slowly until thickened. That process is not shown in this video.
1:18.055
Use equal parts of water and chicken stock, and only enough to cover the asparagus. A large volume of water will wash away flavor from the asparagus.
1:36.815
The time it cooks will depend on the size and freshness of the asparagus. When in doubt, first run a test on one piece, then adjust the time accordingly. Do another test if necessary. The time should be between 3 and 6 minutes.
1:54.100
The asparagus may be cooked up to two days ahead of time without any problems.
Also note that the asparagus you see me using in this video are not especially good quality. It is the middle of winter in Russia as I'm making this video. Ignore how they look. The process is the same.
3:05.800
This dressing is best when made a day beforehand. It will thicken up and acquire a more luxurious texture.
It will keep for 2-3 days in the refrigerator without any problems.
3:26.000
700ml = 3 cups, or 24 oz.
3:31.000
100g = 3 1/2 oz (allow one potato per serving to be safe)
4:08.400
As with the asparagus, you should run some tests with one potato at a time before to make sure that your cooking time will produce velvety soft potatoes that can still be cut cleanly without crumbling. This takes precision cooking. The timing that I am using here is what I have worked out for this pan, this kind of potato and this setting on my stove. Yours will be somewhat different.
5:01.631
You only need a SLIGHT DRIZZLE. Truffle oils can easily overpower a dish and ruin it. Don't let this happen to you. Again, test a slice first – taste it!
5:44.001
Don't mince the egg too finely. You still want visible pieces of both the white and the yolk. Mincing it too fine is easy to let happen – especially if you opt for a food processor. Use care in deciding how finely to cut it, as you see here.
5:59.100
Notice that you can make everything up to this point up to two days ahead of time.
5:59.100
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