;

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

613-Bayview_01

THIS WEEK ON FOODIE: Odd Duck, Vanguard, & Goodkind

S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.

by: Arthur Ircink

WF8-612_EspanaFoodie_11

THIS WEEK ON FOODIE: Spain

S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.

by: Arthur Ircink

611_OrganicValley_07

THIS WEEK ON FOODIE: Kickapoo Country Fair & Organic Valley Family

S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.

by: Arthur Ircink

WF8-610_v3 01200607

THIS WEEK ON FOODIE: Perch Science & Wendt’s Fish Fry

S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.

by: Arthur Ircink

WF8-609-IndianSummer_WildRice-v1 01104615

THIS WEEK ON FOODIE: Indian Summer & Wild Rice

S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.

by: Arthur Ircink

WF8-Cheesetopia_v1 01032014

THIS WEEK ON FOODIE: Cheesetopia & LaClare Farms

S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.

by: Arthur Ircink

StoneyAcres1

THIS WEEK ON FOODIE: Stoney Acre Farm

S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.

by: Arthur Ircink

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

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
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