Egg Vinaigrette and Asparagus

As another attempt to make something different, healthy, and full of protein I decided to adapt this recipe from Seven Spoons.  It is so filling and amazing you can eat it as a main dish, but I ate it with a light little piece of fish.  I also had leftovers the next day and the dressing for the salad tastes even better after sitting for 10 hours.  While I ate this dish with dinner it could also be an amazing brunch, oooOOOoo the options:)  As for the Portland life, it has been extremely rainy (of course) and all the beautiful colorful leaves are now all over the street causing flooded roads and mayhem, which is pretty entertaining to me.  It has also been ridiculously foggy and dark lately, I feel like every morning and every evening I am in the movie Twilight, because where I live which is up on a hill and there are tons of trees and crazy animals...well just deer but still.  Also on my morning commute to work today while crossing the Steel Bridge oh the Occupiers were at their best again, getting ready to Occupy the bridge and shut it down...and the S.W.A.T. team was ready and waiting...  All I have to say is power to the people!  Oh also on a very random and different note y'all should listen to Drake's new album Take Care, it's dope.  Here is the recipe:


Serves 4 (large portions)

The Ingredients
1 pound asparagus, cooked however you prefer (I steamed mine)
2 crowns broccoli, cooked however you prefer
4 green onions, white and light green parts separated and finely sliced
4 eggs, hard boiled and peeled
2 teaspoons Dijon mustard
1/2 - 2/3 cup olive oil
20 capers, finely chopped
1/4 teaspoon dried chili flakes
2 teaspoons red wine vinegar
1 cup italian parsley, chopped
1 cloves garlic, pressed
Salt and Pepper

The Process
1.  In a small bowl, pinch together 1/4 teaspoon salt with the white part of the sliced green onions. Once the green onions begins to release some juice, stir in the red wine vinegar and set aside.

2.  Separate the egg yolks from the hard boiled eggs. Place one egg yolk in a medium bowl. Chop the other egg yolk and egg whites separately, and keep both aside for later.

3.  Mix the Dijon mustard into whole egg yolk until smooth. Using the back of a fork, beat in the olive oil in a thin, steady stream. Once emulsified, stir in the vinegar and white green onions.

4.  Add the reserved egg whites to the sauce, along with the capers, the chili flakes, garlic, and most of the parsley. Taste and season with salt and pepper as needed.

5.  To serve, arrange the cooked asparagus and broccoli on a plate. Spoon over the sauce, then garnish with the chopped egg yolk, reserved parsley and green onion tops.