1Boiled eggs, soaked in cold water, easy to peel. Cut the eggs in half and take out the yolk carefully. Here Julia has a reminder to boil eggs in brine, which makes it easier to peel them. Americans really boil eggs for a fixed period of time. The book says that when the water boils, the time begins. Small eggs and medium eggs are 11 minutes, big eggs are one or tow centimeters and extra large eggs are 13 minutes. I dont usually buy super-large ones. Big ones are a little scary.
2The asparagus is cut off at the waist, only the tender part is taken, and the asparagus is scalded in boiling water for one minute until it is ripe. Cut off the top, about 2 cm long, and then cut it vertically and halfway, leaving it for decoration. The remaining asparagus is cut off, beaten into a mixer and muddy, then filtered with gauze. Julia emphasized that water must be squeezed out, otherwise the yolk would be loose and the later mayonnaise would not mix well, and the taste would be wrong.
3Add asparagus puree, scallion, mayonnaise, a little salt and black pepper to the yolk and mix well.
4If you want to look good, put the yolk in the mounting bag, squeeze the cookie beak back into the protein, and finally insert the cut asparagus tip on the surface for decoration. If you eat at home, just put it back in a spoon.
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