Deviled Eggs With Asparagus Puree Recipes

ASPARAGUS DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise. Remove the yolks and put the yolks into a small bowl and set the white eggs aside.
• Take the cooked asparagus and cut off the tips and ends leaving the soft green middle. Put them in a blender and puree. Take the pureed asparagus and put in a towel and twist until all moisture has been removed. First of all, don't worry - when the moisture is all out, the asparagus scrapes easily off the towel (weird, but oh so true!) and if you just soak the towel with some dish soap at the end, it won't stain the towel green. I hear you can use cheese cloth, but I didn't have any and just wanted to get this part done. I used a towel, twisted the top and squeezed and squeezed until I couldn't get anymore liquid out.
• Add the asparagus and the egg yolks into a blender and blend together. Add your mayonnaise and scallions or shallot, salt & pepper and your garlic powder if you're using and again blend until smooth.
• Fill the white egg halves with the mixture. You can decorate with the removed Asparagus tips.
• Cover with plastic wrap and chill until ready to serve.
• ENJOY!

DEVILED EGGS WITH ASPARAGUS PUREE

Steps:

• 1 For the puree: Bring a saute pan of water to a boil over high heat
• 2 Fill a bowl with ice water
• 3 Add the asparagus to the boiling water; cook/blanch for a minute or two, just until the vegetable pieces are a brighter green
• 4 Use a slotted spoon to immediately transfer to the ice-water bath to cool
• 5 Drain and transfer to a food processor, along with the shallot, tarragon, vinegar and lemon juice
• 6 Puree until fairly smooth; stop just to taste, then, with the motor running, drizzle in just enough of the oil to smooth and reduce the acidity
• 7 Add the salt and puree until well blended
• 8 The yield is about 1 1/4 cups; transfer to an airtight container
• 9 Place plastic wrap directly on the surface, then seal with the container lid and refrigerate until ready to use (and up to 1 week)
• 10 For the eggs: Cut the eggs in half lengthwise
• 11 Place the yolks in a food processor, along with the mayo, mustard, vinegar, salt, pepper and hot sauce; puree until smooth
• 12 Make sure the egg white halves have no trace of cooked yolks
• 13 (You may wish to slice a thin layer off the bottoms of each one, for stability
• 14 )
• 15 Spread the asparagus puree on individual small plates or a platter
• 16 Spoon or pipe about a tablespoon of the filling into each egg white half, arranging the deviled eggs atop the puree
• 17 Just before serving, sprinkle each egg lightly with the smoked paprika and garnish with the microgreens or fresh herbs, if using
• 18 NOTE: To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs)
• 19 Cook/steam for 13 minutes, then turn off the heat
• 20 Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool
• 21 Peel when completely cooled

SWEET AND SAVORY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

ASPARAGUS DEVILED EGGS

Steps:

• Halve the eggs lengthwise. Remove and mash the yolks.
• Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy.
• Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg.
• Place one asparagus tip across the center of each half.
• Cut pimiento into thin strips and place 2 strips across each asparagus tip.