2 dozen white asparagus, trimmed, stems peeled (see Cook's Note)
3 hard-boiled egg yolks (whites reserved for another use)
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
1/4 cup olive oil
1 tablespoon chopped capers
4 cornichons, chopped
1 tablespoon chopped fresh tarragon
Salt and pepper
Edible flowers, for garnish, optional
I find it easiest to lay the asparagus on a board while peeling them so they don't snap. I also trim the bottoms of the asparagus so they are all the same length, as I find it presents better on the plate.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …