Grilled Asparagus with Charred Spring Onions, Pickled Beets, Pancetta and Farm Egg
| Serves | 4 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner |
| Menu Part | Side Dish |
| Cuisine Type | American |
Chef Stephen Barber
Farmstead at Long Meadow Ranch
St. Helena, Calif.
Grilled, charred vegetables can serve as a focal point for summertime dishes. At Long Meadow Ranch in the Napa Valley, chef Barber’s version of grilled asparagus and spring onions features pickled beets, crispy pancetta and sous vide eggs for a dish that can morph from brunch to lunch to a dinner appetizer or side.
Ingredients
4 eggs
2 bunches (1 lb.) large asparagus, ends snapped off
2 spring onions
1 lemon
Extra virgin olive oil
Salt, to taste
1 medium pickled red beet, diced small
2 slices pancetta, cut into strips and rendered until crispy
1 bunch dill, for garnish
Steps
1. For eggs: Sous vide whole eggs at 148.1 F for 45 minutes. Crack eggs, separate yolk and discard whites. Place all yolks in small bowl and whisk together. Set aside.
2. Coat asparagus and spring onions with olive oil and season with salt. Place on hot grill and cook until tender. Remove from grill and dress with a squeeze of lemon and a drizzle of olive oil. Cut spring onions into 1/4 inch coins and set aside.
3. To serve, arrange asparagus on warm platter or serving dish and garnish with pickled beets, spring onions and pancetta. Spoon egg yolk gel around platter and sprinkle with fresh dill.