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Asparagus Relish Deviled Eggs

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

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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

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.

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