Asparagus Salad with a Poached Egg

This is my kind of salad. The seasonal ingredients here are just beautiful.


Asparagus Salad with a Poached Egg 


PREP TIME : 15 Minutes
COOK TIME : 15 Minutes
TOTAL TIME : 30 Mnutes
Serves : 2


Ingredients:

  • 1/2 pound asparagus, washed, patted dry
  • 4 slices of pancetta, cut into small pieces
  • 3 tablespoon olive oil
  • 1 Meyer lemon, juiced
  • 3 tablespoon pancetta fat (drippings)
  • 3 tablespoons deglazed juice made with lemon
  • 2 tablespoons shallot, minced fine
  • 2 tablespoons red vinegar
  • black pepper, to taste
  • kosher salt, to taste
  • 2 eggs (use 4 eggs if making smaller servings)



Instructions :

  1. Bring a large stockpot of salted water to boil.
  2. Shave your asparagus.  Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon.  Continue until you only have a small piece of the spear left;  I then run a small paring knife down the middle to separate.  Firmer spears work the best.  Don’t give up.  It is meant to be rustic.
  3. Put the shaved asparagus into a sieve, and lower into the boiling water, for 1 minute.  Remove, and immediately rinse with cold water, to stop the cooking;  keep under the running water for 3 minutes.
  4. Lay onto sheets of paper towel or a flour sack towel, and gently pat away the water.  Let sit, until dry;  about 15 minutes.
  5. After making the asparagus ribbons, start the dressing.
  6. In a large frying pan, cook the pancetta over medium-low heat, until slightly browned, and crumbly.  Remove the pancetta to a paper towel.
  7. Remove 3 tablespoons of the pancetta drippings, and put into a mixing bowl.  Set aside.
  8. Squeeze the lemon juice into the pan, and deglazed;  cook down until you have about three tablespoons.  Add to the mixing bowl with the pancetta drippings.
  9. Add the shallot, vinegar, and the olive oil.  Whisk until creamy;  about 3 – 5 minutes.  Season to taste with salt and pepper.
  10. In a salad bowl, toss the dressing with the asparagus, and the crisp pancetta.
  11. Poach 2 eggs.  To serve, divide the asparagus into two serving bowls.  Top with a poached egg.

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