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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