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First of the Season Asparagus

John Silva

With soft-boild egg, grilled lemon, and prosciutto chips

SALAD INGREDIENTS:

6 large organic eggs
1/2 pound thing asparagus
4 cups assorted cress (pepper,water,etc) or arugula
1 Meyer lemon thinly sliced
10 thin slices of prosciutto
Salt Pepper to taste

DRESSING INGREDIENTS:

2 tablespoons poppy seeds
1/2 cup olive oil
1/4 cup rice wine vinegar
4 dried apricot slices
Salt and Pepper to taste

DIRECTIONS:

PRE-HEAT oven to 375 degrees. Arrange the slices of prosciutto on a cooling rack over a baking sheet. Bake in oven for 15 min or until crispy. Allow to cool.

BRING a saucepot of water to a rolling boil. Gently place your eggs into the pot and allow to boil for 7 min. Remove the eggs with a slotted spoon and place into a bowl of ice water. You can serve these either warm or completely chilled. Peel before eating.

USING a hot grill pan or an outdoor grill. lightly dress your think asparagus with olive oil. Salt, pepper. Grill on each side for about 30 sec. Transger the asparagus to a plate and allow to cool. While the grill is still hot. Place the lemon slice onto the grill. Cook on each side for about 1 min. Make sure not to overcook these or they will be too soft. Remove and allow to cool.

          As WE TEETER between seasons. Our favorite ingredients of Late winter and early spring are beginning to poke their heads out early season are tender and easy to prepare in a number Of ways This salad recipe is one Chef JohnSilva Of Culinary Eye Like"' to do With a few different preparations to accent the nutty.

BEST OF ALL, this is of those recipes that works for any occasion. Eggs and prosciutto make it perfect for weekend brunch: it is simple enough for a weeknight impressive as an appetizer for dinner party.

FOR the remaining aspargus. Place a medium bowl of ice water next to your cutting board. Use a vegetable peeler to shave thin ribbons and place these into the bowl. (This will prevent browning and make the ribbons nice and crunchy).

FOR the dressing: add the olive oil, vinegar, apricot, salt and pepper to a blender and pluse until well combined. Season with salt and pepper to desired flavor and then mix in the poppy seeds.


TO PLATE: combine the cress, asparagus, and lemon in a large bowl. Dress lightly and toss to combine. Garnish with the prosciutto crisps and soft-boild egg.