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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.

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