• Asparagus Relish Deviled Eggs

    by  • June 7, 2010 • City Chickens, Local Food, Recipes • 4 Comments

    asparagus relish deviled eggs

    When one of the Wild Goose Creative board members asked me to be part of the Asparafest cooking competition, I couldn’t refuse. I debated my options for a few days and entered with asparagus deviled eggs.

    I decided to challenge myself not only with creating the recipe but sourcing the ingredients. In my entry, all ingredients excepting salt and pepper were produced by people I know. The eggs, garlic, shallots, and herbs came from my own garden. The asparagus was from Schacht Farm in Canal Winchester, Ohio. The cider vinegar is home produced by Charlie of Windy Hill Apple Farm. Roger’s Honey sweetened the relish and I made the butter myself from Vernon Yoder’s raw milk.

    I didn’t win the competition and it’s debatable whether the eggs taste any better than if the ingredients were sourced from a big box grocery, but it was a fun exercise nonetheless.  Asparagus the movie was entertaining and enlightening.  If you have a chance, catch a viewing or buy it on DVD.

    asparagus relish deviled eggs

    [print_this]

    Asparagus Deviled Eggs
    Makes: 12 deviled egg halves
    Time: 10 minutes assembly, 20 minutes + overnight for relish

    6 eggs, boiled and halved

    2 tablespoons hand-shaken butter

    3 tablespoons asparagus relish, see recipe below

    salt and pepper to taste

    optional: chili powder, paprika, asparagus tips

    Remove yolks from eggs and place yolks in a medium sized bowl.  Mix in butter until yolks are smooth and creamy.  Stir in relish, salt and pepper.  Fill egg white halves with the yolk mixture. Top with a sprinkle of chili powder, paprika, and/or roasted asparagus tips.

    marinated asparagus for relish

    marinated asparagus (good on its own too!)

    Relish (needs two days preparation)

    Marinated asparagus:
    1/2 bunch blanched asparagus
    3 cloves garlic, chopped
    1 cup cider vinegar
    3/4 teaspoon salt and pepper
    1 tablespoon fresh sage

    Mix all ingredients except asparagus. Pour over asparagus and refrigerate overnight.

    Relish:
    1 cup minced marinated asparagus
    2 tablespoons minced garlic, sauteed in a little butter
    1 tablespoon each fresh rosemary and oregano, minced
    1 tablespoon honey
    salt and pepper to taste

    Mix all ingredients and refrigerate overnight.

    [/print_this]

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    4 Responses to Asparagus Relish Deviled Eggs

    1. Andrea
      June 7, 2010 at 10:28 am

      I thought these were absolutely fantastic and was a little surprised you didn’t at least get runner up. Thank you so much for posting the recipe so that I can make them at home.

    2. Pingback: Meal Plan June 7, 2010 « Hounds In The Kitchen

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