Recipe courtesy of Cork and Cow
Print
Total:
40 min
Active:
40 min
Yield:
1 serving
Level:
Easy

Ingredients

Brown Butter Vinaigrette:
  • 10 tablespoons unsalted butter
  • 1 shallot, thinly sliced
  • 1 tablespoon sherry vinegar
  • 2 tablespoons toasted hazelnuts, chopped
Farm Egg and Asparagus Salad:
  • Kosher salt
  • 8 stalks asparagus, trimmed
  • 1 teaspoon canola oil
  • 1 large farm egg
  • 1 tablespoon freshly grated Pecorino
  • 1 tablespoon toasted hazelnuts, roughly chopped

Directions

For the brown butter vinaigrette: Heat 2 tablespoons of butter in a small saute pan over medium heat. Add the shallot and cook, stirring occasionally, until caramelized, about 15 minutes.

Melt the remaining 8 tablespoons butter in a small nonstick pan over medium heat and continue to cook until the butter browns. Add the caramelized shallots, vinegar and hazelnuts and reserve.

For the farm egg and asparagus salad: Bring a pot of salted water to a boil. Add the asparagus and cook just until tender. Plunge in an ice bath to stop the cooking. Remove to a plate lined with a paper towel.

Heat a grill to high heat. Grill the asparagus until cooked through and set aside on a warmed plate.

Add the oil to a second small nonstick pan over medium heat. Add the egg and cook just until the white sets, 2 to 3 minutes. Place the egg on the asparagus and top with the brown butter vinaigrette, Pecorino and hazelnuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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