;

Chef Tory Miller shares his outstanding recipe from the James Beard episode of Wisconsin Foodie.


Roasted Blue Valley Gardens Asparagus and Mushroom Salad with Uplands Dairy Proscuitto, Sunny-Side Up Duck Egg and Champagne Vinaigrette

 

Ingredients

One pound of asparagus

6 oz mushrooms (any kind)

4 slices of prosciutto

4 duck eggs( or hen egg)

Champagne vinaigrette

Olive oil

Salt and pepper

 

For the vinaigrette:

2 T Dijon mustard

1 shallot minced

2 T champagne or white wine vinegar

1 T sherry vinegar

3/4 cup grapeseed oil.

Salt and pepper

 

Directions

Whisk everything except the oil. Then slowly drizzle in the oil.

 

Pre-heat oven to 475

 

Toss the asparagus and mushrooms together with salt and pepper and olive oil. Lay out on a sheet pan or cookie tray in a single layer. Roast for ten-12 min.

 

Remove from oven and drizzle with the vinaigrette. Place on a serving plate, and top with the slices of prosciutto. Fry the duck eggs in a nonstick pan and place on top. Top with chives or edible flowers.

More Articles

WF-606-Hops1

THIS WEEK ON FOODIE: New Glarus Oktoberfest & Company Brewing

S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.

by: Arthur Ircink

10568892_10152718581033690_2629754367554472243_n (1)

Join our Spring/Summer Cheese Tours!

Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.

by: Arthur Ircink

Driftless1

THIS WEEK ON FOODIE: Driftless Organics, Viroqua Food Co-Op, & Rooted Spoon

S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.

by: Arthur Ircink

WF8-608_v4 01013817

THIS WEEK ON FOODIE: Gordon Edgar Cheddar Tour | Hook’s 20 Year Dinner

S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.

by: Arthur Ircink

HoneyValley1

THIS WEEK ON FOODIE: Honey Valley Beekeeping & Michael Fields Agricultural Institute

S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.

by: Arthur Ircink

WF8-StateFair_v1 02194116

THIS WEEK ON FOODIE: Wisconsin State Fair

S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.

by: Arthur Ircink

Schreiner's 01

THIS WEEK ON FOODIE: Schreiner’s Restaurant & Bay View Packing Company

On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.

by: Arthur Ircink

Deer Butchery 01

THIS WEEK ON FOODIE: DEER HUNT

It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.

by: Arthur Ircink

Roelli01

THIS WEEK ON FOODIE: Roelli Cheese & Driftless Café

This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.

by: Arthur Ircink

Amaranth01

THIS WEEK ON FOODIE : Amaranth Bakery & Madison Sourdough Company

This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.

by: Arthur Ircink

Outpost Natural Foods Co-op v2
WMMB - Rotational AD
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie