1Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
2Set the egg in a medium pot and fill it two-thirds of the way with cold water. Bring to a boil, then remove from heat. Cover and let sit for 10 minutes.
3Using a slotted spoon, transfer the egg to the ice water bath. (Reserve the hot water for cooking the asparagus.) Crack the egg against the bowl in the water bath so that the shell fills with water. Peel while still warm. Keep the egg in the water until cool. Set the ice water bath aside, adding more ice as needed.
4Bring the pot of hot water back to a boil and salt heavily. Add the asparagus and cook until the stalks are knife tender, about 2 to 5 minutes depending on their thickness. Drain and transfer immediately to the ice water bath to cool. Once cool, dry with a paper towel and set on a serving dish.
5In a small, nonreactive bowl, whisk together the lemon juice, mustard, and a pinch each of salt and pepper. Add the oil in a slow, steady stream while whisking. Season as needed with more salt and pepper and drizzle the vinaigrette over the asparagus.
6Using the back of a metal spoon, push the reserved hard-boiled egg through a strainer and sprinkle over the asparagus. Season the egg with salt and pepper and serve.
The mimosa is a surprisingly simple drink: just one part champagne to one part OJ. It's also surprisingly easy to mess up, leaving you with a warm, flat, gross cocktail that'll knock you to the floor before brunch has even been served. Learn the right way to pour this brunch favorite with CHOW Senior Editor Lessley Anderson.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
What is avocado hand? Here's how to safely cut an avocado.
Easy Rice Pudding
A simple and supremely satisfying dessert, rice pudding is pure comfort in a bowl. It's easy to get there too! Just simmer white rice with whole milk, sugar, and a pinch of salt until the grains are tender, plump, and creamy, then stir in a little vanilla or almond extract while the pudding's still warm. Top however you like (fresh berries in season, dried fruit, toasted nuts for a crunchy contrast, a sprinkle of cinnamon, etc.) -- you really can't go wrong.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.
A Menu Worthy of Returning to Twin Peaks
In anticipation of the return of Twin Peaks, we look back at the best food moments from the cult classic.