Roasted Asparagus Salad, Poached Egg, Parmesan Crisp, Truffle Oil Serves 4
16 piece Jumbo Green Asparagus
3 Tablespoons Extra Virgin Olive Oi
l 1 Tablespoon Thyme, chopped
1 Tablespoon White Vinegar
4 piece Egg
1/2 cup Parmesan Cheese, finely shredded
4 cups Mesclun Greens
Truffle Vinaigrette Black Truffle
Oil Salt and Black Pepper
1. Preheat the oven to 450F. Trim the asparagus by snapping off the woody end of each stalk. It will break at the point where the tender stalk begins to toughen. (Tough ends can be used to make soup). Peel the asparagus and lay them out on a sheet tray. Drizzle the asparagus with the olive oil and season generously with salt, freshly ground black pepper, and the chopped thyme, gently tossing to coat. Roast the asparagus in the oven until crisp tender, about 8 minutes. Allow the asparagus to cool at room temperature on the sheet tray until serving time.
Dear Chef Wong:
I definately will be trying the salad above. However, I had the opportunity to try your Marinated Beef Short Ribs at the Culinary Vegetable Institutes event. Being just an aspiring home chef I was wondering if you might find it in your heart to share such a recipe?
Again it was a pleasure to enjoy your creations and to watch you work at CVI. Take care.