April showers bring May flowers…and lots of asparagus. Make the most of one of the year’s first crops with this take on a French bistro classic from The Stones Common House & Kitchen‘s chef-owner, Patrick Campbell. The combination of textures and rich flavors make for a dish that’s fit for a leisurely lunch or a light dinner. Finding the right asparagus is key, so keep an eye out for a bright green, not-too-thick and not-too-bendy bunch and you should be all set.
A Warm Asparagus Salad from Patrick Campbell
Details
Servings: 4
Ingredients
- 1 bunch jumbo asparagus, peeled
- 4 farm fresh eggs
- 3 tablespoons white distilled vinegar
- 1/2 pound smoked slab bacon, diced
- 1 shallot, finely diced
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- extra virgin olive oil
- Parmigiano-Reggiano
- salt and pepper to taste
Directions
for the vinaigrette
- In a heavy saucepan over medium heat, cook bacon with one tablespoon of olive oil until crisp and golden brown.
- Add shallot, mustard, and cider vinegar. Season with salt and pepper and set aside.
- Bring a large pot of heavily salted water to a boil.
- Add asparagus and cook for two to three minutes.
- Remove from the water, pat dry with paper towel.
- In a shallow, wide saucepan, simmer white distilled vinegar in six quarts of water. Swirl the water gently with a spoon.
- One by one, crack eggs into a ramekin and gently drop into the water, making sure that there is plenty of space between each one.
- Cook for four to five minutes, the white should set and be firm to the touch and yolk should be soft.
- Remove with a slotted spoon and place on paper towel.
- Divide asparagus onto four plates. Place eggs over asparagus and drizzle liberally with vinaigrette.
- Season with sea salt, and fresh cracked pepper.
- Using a paring knife or vegetable peeler, shave shards of Parmigiano over the top.
- Serve with crusty bread.
