Looking for another way to use all those boiled eggs from Easter?
I wanted to re-share part of this post from two years ago, when I made Asparagus Goldenrod while reviewing the book The Four Seasons Farm Gardener’s Cookbook. Although I followed the recipe and served it on asparagus on top of bread (be it traditional toast like this recipe or English Muffins or biscuits etc.), I believe you can really put Goldenrod sauce on anything, and the sprinkling of the grated egg yolk and perhaps a pinch of cayenne or herb is just beautiful.
This recipe comes from Barbara Damrosch and her mother, and is named for the grated egg yolk that appears like goldenrod pollen. I chose to use two types of bread (paesano and seedy grain), but did not remove the crusts (and whoever styled the dish for the food photo did not either!).
Ingredients (serves 4):
- 4 large eggs
- 1 1/2 cups heavy cream
- 4 ounces (1 cup) of shredded Gruyere cheese
- 40 medium size fresh asparagus spears
- 4 large or 8 small slices of whole grain bread, crusts removed
- 2 tablespoons butter at room temperature
- freshly ground black pepper, to taste
- Hard cook the eggs by placing the 4 eggs in a saucepan and adding enough water to cover the eggs. Bring the water to simmer over high heat, then immediately lower the heat and simmer for 10 minutes. Drain the hot water and fill the pan with cold water to cool the eggs for at least 5 minutes.
- Peel the eggs and remove the yolk carefully so they remain whole. They should be firm enough to now grate. Coarsely chop the egg whites and set aside for the sauce.
- Pour the cream into a medium size skillet and bring to slow simmer over medium heat, stir, stirring constantly, until it has thickened. Gradually add the grated cheese, stirring until it has melted and is smooth. Add the egg whites, and keep the sauce warm over low heat.
- Toast the bread and then butter (optional), putting them on the plate you plan to serve with.
- Trim the asparagus spears to about 5 inches in length, and steam until the asparagus is tender, 2-5 minutes. (Or, you can roast or grill the asparagus, whatever you’d like.) Distribute the asparagus spears over the pieces of toast, and then cover with the creamy sauce. Top with the grated egg yolk and some black pepper to taste, and serve immediately.
For most of the recipes in the cookbook, there is a “Try This Too” section that suggests some variations to try. Barbara advises that depending on the season, you can easily substitute broccoli, cauliflower, green beans, leeks, garlic scapes, etc for the asparagus. She also suggests a salad and a dessert of fresh fruit to serve with to make a complete complementary meal.
As a bonus, if you still want another idea, although I don’t have a recipe… make egg salad, and then put them on baguette slices and take them as snacks to a party, like this. Just add a bit of paprika and a pickled beet to balance the creaminess of the egg salad with a bit of sour and spice.
How are you using your boiled eggs from Easter?