Ingredients (serves 4 ppl)
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!
