Nichols Farm Asparagus Salad

May 12, 2011 9:26:40 AM PDT
Recipe using local farmers market produce from Chef Greg Elliot, Lockwood Restaurant

Ingredients (serves 4 ppl)

  • 20 each large asparagus spears (from your local farmer's market)
  • 4 each eggs
  • 4 oz Pleasant Ridge Reserve cheese; shaved
  • 1/2 loave of brioche; cut into large dice
  • 1/2 cup of lemon juice
  • 1 1/2 cup of olive oil
  • 1/4 C fines herbes; equal parts of tarragon, chervil, chives and parsley; chopped
  • 1 gallon water; salted; for blanching asparagus
  • 1 gallon ice water; for shocking asparagus
  • 1/2 gallon water plus ¼ cup white wine vinegar; for poaching eggs
  • Salt; to season
  • Pepper; to season
  • Extra virgin olive oil; for garnish
  • Micro greens; for garnish
  • For Vinaigrette:
    Place lemon juice in a medium size mixing bowl with a dash of salt and pepper. Slowly drizzle in olive oil and whisk to combine. Set aside.

    For Asparagus:
    Cut off 1 inch of the asparagus ends off and throw away. Peel asparagus skins, leaving the top 2 inches untouched. Bring 1 gallon of heavily salted water to a boil and blanch asparagus for 3-4 minutes, just until tender. Place asparagus in 1 gallon of ice water to stop the cooking process. Once cooled, remove asparagus from ice water and place on a sheet pan lined with a towel to dry off. Set aside

    For Croutons:
    Cut brioche into a large dice( about a ½ inch thick), place on a sheet pan or cookie sheet and toast in a 350 degree oven for roughly 20-25 minutes, until crispy and golden brown. Set aside.

    For Pleasant Ridge Reserve Cheese:
    Take a peeler and peel thin slices of cheese. Set aside

    For Fines Herbes:
    Clean equal parts of chervil, tarragon, chives, parsley and chop. Set aside.

    For Assembly:
    Bring 1/2 gallon of water with vinegar to a simmer. Place blanched asparagus spears in a large mixing bowl and season with lemon vinaigrette, fines herbes and salt and pepper to taste. Divide asparagus spears onto 4 plates. Gently crack the eggs, one by one into the poaching water and allow to poach for 1 1/2 minutes, or until the whites of the egg are firmly set up. With a slotted spoon, carefully remove each egg and place egg on top of asparagus spears. Garnish each dish with shaved cheese, brioche croutons, micro greens and a drizzle of extra virgin olive oil. Serve and enjoy!

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