Season’ s Bounty
Photo: Christopher Hirsheimer
ASPARAGUS WITH FARM EGGS AND HAM HOCK VINAIGRETTE
Serves 4 as an appetizer
The smoky bits of ham hock add a depth of flavor to this composed salad of spring onions, just-dug potatoes, farm eggs and asparagus.
2 meaty smoked ham hocks
3 thyme sprigs, 3 flat-leaf parsley sprigs and 1 bay leaf, tied together to make a bouquet garni
2 small spring onions, quartered Tiny pinch of sugar
Kosher salt and freshly ground black pepper
2½ tablespoons extra virgin olive oil
4 small creamer potatoes( tiny new potatoes)
16 jumbo asparagus spears, tough ends cut away and bottom half peeled
4 large hard-boiled eggs, organic or“ free-range,” peeled and quartered
1 heaping cup young lettuces, such as baby arugula or watercress, trimmed, washed and dried
¼ cup Three-Vinegar Vinaigrette( see box on page 41)
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