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.
Recipe courtesy of Cork and Cow, Franklin, TN