A Warm Asparagus Salad from Patrick Campbell

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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.


Servings: 4


  • 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


for the vinaigrette
  1. In a heavy saucepan over medium heat, cook bacon with one tablespoon of olive oil until crisp and golden brown.
  2. Add shallot, mustard, and cider vinegar. Season with salt and pepper and set aside.
for the asparagus
  1. Bring a large pot of heavily salted water to a boil.
  2. Add asparagus and cook for two to three minutes.
  3. Remove from the water, pat dry with paper towel.
for the eggs
  1. In a shallow, wide saucepan, simmer white distilled vinegar in six quarts of water. Swirl the water gently with a spoon.
  2. 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.
  3. Cook for four to five minutes, the white should set and be firm to the touch and yolk should be soft.
  4. Remove with a slotted spoon and place on paper towel.
to serve
  1. Divide asparagus onto four plates. Place eggs over asparagus and drizzle liberally with vinaigrette.
  2. Season with sea salt, and fresh cracked pepper.
  3. Using a paring knife or vegetable peeler, shave shards of Parmigiano over the top.
  4. Serve with crusty bread.

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