Roasted Asparagus Salad | CUESA

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Roasted Asparagus Salad

Source:

Lauren Kiino, Il Cane Rosso

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013.
   
Serves 4
   
INGREDIENTS

1 bunch extra-large asparagus, trimmed
2 tablespoons pure olive oil
Salt to taste
4 large eggs
1 cup peppercress
4 tablespoons seasoned breadcrumbs
4 tablespoons grated Parmesan cheese

Brown Butter Vinaigrette
1 teaspoon minced shallot
2 tablespoons champagne vinegar
¼ cup Meyer lemon juice
1 teaspoon Meyer lemon zest
½ teaspoon minced fresh thyme
4 tablespoons brown butter
2 tablespoons pure olive oil

1.    Preheat the oven to 400˚F.  Place the asparagus on a baking sheet in a single layer. Drizzle it with 2 tablespoons olive oil and sprinkle with salt. Roast for about 10 minutes until just tender.

2.    Bring a small pot of water to a simmer. Place the eggs in the water and cook for 7 minutes. Place the eggs in ice water immediately and peel when cool.

3.    To make the vinaigrette, macerate the shallot with the vinegar and lemon juice for about 10 minutes. Whisk in the zest, thyme, salt, brown butter, and 2 tablespoons olive oil. Taste and adjust the seasoning. Keep in a warm place.

4.    Divide the asparagus between 4 plates; drizzle with the brown butter vinaigrette. Garnish with peppercress, breadcrumbs, Parmesan, and the egg.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »