Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 servings
Source: The Culinary Vegetable institute
The simplicity of this recipe betrays the comfort it can bring. If the dressing seems daunting or cumbersome you can easily substitute it with most dressings or vinaigrettes you have in your fridge. If you have the luxury of being able to source great cheese, eggs, bread, or cultured butter this dish transitions from delicious to unforgettable. The quality of ingredients will make a world of difference.
1 bunch Asparagus
4 slices Sourdough, Whole grain, Rustic Loaf. Anything that you enjoy will work well here.
4 tbsp Butter
12 Edible Flowers, Petals Picked and tossed together
½ package Micro Greens
For the Dressing (optional)
¼ cup Whole-milk Yogurt
¼ cup Buttermilk
¼ cup Olive oil
1 bunch Chives
1 handful Parsley, Any combination of stems and leaves
8 stems Thyme, Picked
Zest of 1 Lemon
1/3 package Micro Herbs
2 tbsp Onion or Shallot, Minced
2 cloves Garlic-
Black Pepper to taste
Salt to taste
Ranch Powder to taste
Additions to Consider
Citrus - Segments and/or Zest
Cooked Root Vegetables
Thinly sliced Charcuterie - Spanish and Italian dry-cured Hams, Coppa, Cappacolla, Lonza, Culatello.
Using a small pairing knife, remove the leaves from the asparagus. Wash the asparagus, especially the tips, gently but well.
Trim the very bottoms of the asparagus so that you are left with the tender upper portion. These can be reserved for soup, puree, or other uses in the freezer.
Remove 1 inch from the top of the asparagus and split these tips in half length-wise. Use a mandoline or vegetable peeler to thinly shave the asparagus lengthwise into fettucini-like strips. Reserve the ribbons and split tips in ice water until ready to use.
Add all of the ingredients for the sauce except the oil to a blender pitcher an blend on high until smooth. Slowly stream in the ¼ cup of olive oil to thicken the emulsion. When all of the oil is added adjust the seasoning to your liking with a combination of ranch powder, black pepper, and salt. This dressing can be made up to 2 days ahead of time and reserved in the fridge until ready to use.
Pick the petals free form the flowers and gently toss them with ½ the package of microgreens. Cover these with a damp towel until assembly.
Poach 4 eggs using your favorite method, these can also be made up to a couple of days ahead of time and stored in lightly salted water. To reheat pre-poached eggs simply run hot water from your tap and submerge the eggs in it for about 15 minutes. A pinch of salt in this water will go a long way.
If not making these ahead of time, just poach the eggs while assembling the toast.
Use the butter to toast the slices of bread until well browned on both sides. Season lightly with salt and immediately proceed to assembly.
Drain the shaved asparagus and dry well. Toss it with your dressing of choice. Distribute the goat cheese amongst the slices of toast and spread it into an even layer. Transfer the shaved asparagus to the slices of toast and add any optional additions you might have. This is the time toasted seeds, shaved meats, and any fruit pieces that could be added.
Top the beds of asparagus ribbons with poached eggs and finish with the microgreen and flower blend. Crack black pepper over the poached egg and serve.