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
One pound of asparagus
6 oz mushrooms (any kind)
4 slices of prosciutto
4 duck eggs( or hen egg)
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
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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