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 :
- Bring a large stockpot of salted water to boil.
- 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.
- 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.
- Lay onto sheets of paper towel or a flour sack towel, and gently pat away the water. Let sit, until dry; about 15 minutes.
- After making the asparagus ribbons, start the dressing.
- In a large frying pan, cook the pancetta over medium-low heat, until slightly browned, and crumbly. Remove the pancetta to a paper towel.
- Remove 3 tablespoons of the pancetta drippings, and put into a mixing bowl. Set aside.
- 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.
- Add the shallot, vinegar, and the olive oil. Whisk until creamy; about 3 – 5 minutes. Season to taste with salt and pepper.
- In a salad bowl, toss the dressing with the asparagus, and the crisp pancetta.
- Poach 2 eggs. To serve, divide the asparagus into two serving bowls. Top with a poached egg.
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