Asparagus & Wild Mushroom Salad
By:
Updated: January 4, 2011
Asparagus & Wild Mushroom Salad
2 pounds cleaned and blanched asparagus
1 pound cleaned and blanched white asparagus
1 pound cleaned wild mushrooms
3 Tablespoons minced shallots
1 Tablespoon minced garlic
1 bunch blanched tarragon
1 cup peanut oil
1 cup cleaned baby arugula
4 eggs
As needed butter
As needed sea salt
As needed pepper
2 juiced lemons
As needed extra-virgin olive oil
Directions
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Place blanched tarragon and peanut oil in a blender
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Blend on high until well combined
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Add lemon juice and season with salt and pepper
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Reserve
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In medium-size sauté pan on medium heat, melt about 3 tablespoons of butter
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Add each egg one by one, making sure the yolks remain whole, and season them with salt and pepper
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Continue to cook until the bottom of the egg is slightly brown
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Gently flip over eggs and reserve, having removed the white, which can be discarded as only the yolk is needed
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Heat a medium-size sauté pan on high heat
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Add about 2 tablespoons extra-virgin olive oil
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Once oil is smoking, add wild mushrooms and cook until well caramelized
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Add shallots and garlic and cook until soft
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Add both types of asparagus and cook until warm throughout
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Season with salt and pepper and reserve
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Place warm asparagus and mushrooms into a stainless-steel bowl
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Add arugula and season with salt and pepper to desired taste
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Dress the mixture with about 3 tablespoons of the tarragon vinaigrette
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Then place mixture into the center of the plate
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Garnish with the cooked egg yolk and serve while still hot
Inspired by an Italian dish, this creation by chef Anthony
Jacquet sings!
Chef Blaine Staniford at Scene Restaurant and Lounge in
Dallas
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