Mache Recipes (Epic Roots)

Subject:	Mâche Salad with Asparagus and Sieved Egg
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Mâche Salad with Asparagus and Sieved Egg

This is a simple yet delicious salad during spring or early summer when the asparagus are young and tender. Sieved egg is a traditional accompaniment to Mâche, or use poached quail eggs for a beautiful presentation and variation on the theme.

1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
Sea salt and black pepper
1/2 pound asparagus, trimmed and peeled
4 ounces Epic Roots Mâche, rinsed
2 large eggs, hard-boiled and sieved or quartered

Serves: 4

Combine mustard and vinegar in a small bowl; whisk in olive oil, season to taste with salt and pepper and set aside. Blanch asparagus in boiling salted water for 3-4 minutes, or until tender to the bite but still slightly firm; drain and rinse in cool water. Cut asparagus into thirds and toss with 1/3 of the vinaigrette. In a large bowl, Toss the Mâche with remaining vinaigrette and divide between the plates. Arrange asparagus and eggs in and around each salad.