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Meet the Author of: The Southern Harvest Cookbook

  • City Lights Cafe' and Bookstore 3 East Jackson Street Sylva, NC, 28779 United States (map)

Tomorrow I will visit the same town where Three Billboards over Ebbing Missouri was filmed. Little old Sylva NC was host to that film crew, and City Lights Bookstore will host ME in Sylva this Friday March 23rd at 6pm. I'll make some Smoky Pimento Cheese and sourdough bread and some Finger Print Jam Cookies for folks to taste recipes from The Southern Harvest Cookbook. Meet me in Sylva and enjoy a browse in the well stocked bookstore, a beverage from the City Lights Cafe, or look for backdrops from the movie.  

If you can't make it to one of my book events, but want some springtime inspiration, check out this recipe for Deviled Egg Asparagus Salad. I can't imagine a better brunch salad, and it's a great thing to do with all those Easter Eggs...

 

Deviled Egg Asparagus Salad.jpg

Deviled Egg Asparagus Salad

Serves 8

At every Easter brunch I’ve ever attended (and growing up Catholic I’ve been to a

lot), there was asparagus in some form and deviled eggs. I’ve always thought eggs and

asparagus tasted delicious together, and this salad means my nephew can’t eat half of

the deviled eggs before anyone else gets to them.

10 eggs

8 cups salad greens (5 ounces)

1 bunch asparagus or about 18 spears

1 cup roasted beets or grated carrots

¼ cup mayonnaise

2 Tablespoons softened butter

2 Tablespoons chopped fresh herbs (parsley thyme or dill)

2 teaspoons cider vinegar

½ teaspoon salt

½ teaspoon sugar

½ teaspoon Dijon mustard

½ teaspoon fresh ground pepper or paprika

 

Dressing

¼ cup deviled egg filling

¼ cup mayonnaise

2 Tablespoons cider vinegar

2 Tablespoons water

1 Tablespoon sugar

½ teaspoon salt

 

  •  Hard cook eggs by boiling or steaming (see below).
  •  Peel eggs, and slice in half longways. Remove yolks and combine in a bowl with mayo, butter, vinegar, herbs, salt, sugar, mustard, and pepper.
  •  Mash yolk mixture with a fork and mix well. Set aside ¼ cup for salad dressing.
  •  Slice egg whites longways again so that each half becomes a quarter.
  •  Put about a ½ teaspoon of yolk mixture on top of each egg white quarter.
  •  Prepare asparagus by trimming off tough ends and cutting into bite-sized lengths. (Optionally sauté in a hot skillet with 1 teaspoon oil, and ¼ teaspoon salt for 2-3 minutes until asparagus is bright green. Allow to cool).
  •  Make the dressing by whisking together ingredients.
  •  In a large bowl layer lettuce, beets, and asparagus. Decorate top of the salad with deviled eggs. Serve with dressing on the side.
  •  Serve as a special brunch salad with ham, sweet potato biscuits, and chili cheese grits.

 

Steaming fresh eggs

If an egg is very fresh when boiled it can often be difficult to peel. When you want to make beautiful deviled eggs it’s frustrating to have half of the white come off as you peel them. Steaming the eggs works much better. Place a steamer basket in a wide bottomed sauce pot. Put about an inch of water in the pot – making sure the water level is below the basket. Bring the water to a boil, then place your eggs in a single layer in the basket.  Simmer covered for 18 minutes. Turn off the heat and leave covered 5 more minutes. Run cold water into the pot to cover the eggs and stop cooking.