Project 5: Curry Egg Salad with Grilled Asparagus

28 Nov

Recipe by Zach Field

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).

Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Zach Field’s  level 5 recipe from her project, A Day with Andy and Eggs.

Curry Egg Salad Recipe, The French Culinary Institute's Level 5 project - Eat Life FCI
Yield: Makes 8 servings
Note: Use any type of onion you like here, I’ve done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.
10 good quality eggs
12 oz teaspoons curry powder (your favorite)
6 oz tablespoons plain yogurt
salt to taste
2 small onion, chopped
2 medium apple, chopped
3/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
Asparagus
2 pounds fresh asparagus spears, trimmed
2 tablespoons olive oil
4 ounces shaved parmigiano reggiano
1 lemon
salt and pepper to taste
Grapes:
1 bunch of concord

Preparation:
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so – long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce.

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness sprinkle parmigiano over top with sliced lemon

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