Recipe courtesy of Cork and Cow

Farm Egg and Asparagus Salad

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 1 serving
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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


  1. 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.
  2. 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.
  3. 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.
  4. Heat a grill to high heat. Grill the asparagus until cooked through and set aside on a warmed plate.
  5. 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.