FOOD + ENTERTAINING
Put the ham hocks in a deep medium saucepan and add water to cover by 3 to 4 inches . Add the bouquet garni , bring to a simmer , and cook slowly until the meat is tender , 2 to 3 hours , adding water if necessary to keep the hocks well covered . Remove from the heat and let cool in the broth . Remove the ham hocks and pick the meat from the bones ; set aside . Reserve the broth for another purpose , if desired .
Place the onions in a small saucepan just large enough to hold them in a single layer and season with the sugar , salt and pepper . Add 1 tablespoon of the olive oil ( or ham fat ) and bring to a simmer . Cook until the onions are just tender and slightly glazed , about 10 minutes . Set the pan aside .
Prepare a hot grill .
Meanwhile , cook the potatoes in boiling salted water until just tender , 10 to 15 minutes , depending on size . Drain , return to the hot pan , and cover to keep warm .
While the potatoes cook , bring a large saucepan of salted water to a boil , add the asparagus and cook until just tender , about 4 minutes . Drain and blot dry on a kitchen towel . Spread the asparagus on a platter and drizzle with the remaining 1½ tablespoons olive oil .
Season with salt and pepper .
Place the spears on the hot grill , turning to char on all sides , about 4 minutes . Meanwhile , reheat the onions over low heat .
Transfer the asparagus to serving plates and arrange the hard boiled egg wedges , potatoes , onions and lettuces attractively around them . Add the ham hock meat to the vinaigrette , and drizzle it over everything .
THREE-VINEGAR VINAIGRETTE
Makes 1 cup
1 tablespoon finely minced shallots 1 tablespoon red wine vinegar 1 tablespoon sherry vinegar 1 tablespoon balsamic vinegar
1 small garlic clove , crushed and finely chopped
1½ teaspoons Dijon mustard ¼ teaspoon dried thyme ¼ teaspoon dried marjoram ½ teaspoon sugar
Kosher salt and freshly ground black pepper , to taste
¾ cup extra virgin olive oil
Combine the shallots , vinegars , garlic , mustard , herbs , sugar , salt and pepper in a medium bowl . Let macerate for 10 minutes .
Slowly whisk in the olive oil until incorporated . Taste and adjust seasonings .
Note : This vinaigrette can be refrigerated for up to 5 days .
SPRING 2017 41