I cannot believe I have yet to share an asparagus recipe with you this spring! When those gorgeous spears come to market, I start buying them by the bushel, don't you? We've been scarfing down asparagus almost every day for the past few weeks.
Last Thursday, P and I went to a delicious dinner at
Camino to celebrate
Deborah Madison's brilliant new book,
Vegetable Literacy. With Russ cooking up Madison's recipes, it was an unbeatable combination. I immediately went home and knew I needed to try my hand at one of her new recipes, and the first thing I flipped to was the asparagus section. I saw Madison's recipe for a version of the dish I'm sharing today, and I knew I had to make it pronto!
I like that Madison calls for roasting the veg - not a technique I've used for asparagus, though now I will. The roasting was easy, the asparagus tender, and the flavors delish. Instead of hard boiling the egg as per the recipe, I craved the oozy yolk of a soft boiled egg and oh man was that a good move. The mustard vinaigrette mingles with the yolk and all come together to coat the asparagus and toasty bread. I'm a fan.
I ate this asparagus salad for breakfast, but that's just me. I think the salad would make a fantastic lunch, brunch, or light supper.
INGREDIENTS
inspired by Deborah Madison's Vegetable Literacy, originally from Amelia Saltsman in What We Eat When We Eat Alone
{printable recipe}
Preheat oven to 400.
Trim tough ends from asparagus spears. Lay the spears in a roasting dish, or on a baking sheet. Toss asparagus with 2 teaspoons olive oil, and season with salt and fresh ground black pepper.
Roast asparagus in the hot oven for 10 minutes. Take the pan from the oven, give it a good shake, and roast another 10-20 minutes until spears are tender, and cooked through.
In the meantime, put a small saucepan with water on the stove top to cook your soft boiled eggs.
See the rest of the instructions here.
Tear bread into large, rough pieces. Place torn bread onto another baking sheet or roasting pan. Toss with a teaspoon of olive oil and a sprinkling of salt. Place bread in the oven 5-10 minutes, until golden.
Whisk together mustard, vinegar and a pinch of salt. Then whisk in just enough olive oil for a nice emulsified dressing.
Assemble the salad by scattering the roasted asparagus and croutons on a plate. Nestle an egg or two on top. Drizzle on some dressing. Toss on a few sprigs of chervil. Break open those eggs and let all the wonderful flavors mingle.
I love this salad!
There are so many wonderful asparagus recipes floating around these days... Here are a few goodies:
