The Dish: Beacon Hill Bistro -- 'Asperge en Lit' -- Asparagus Salad with Fried Fresh Farm Egg

The Dish Recipe Card

The Dish: Beacon Hill Bistro -- 'Asperge en Lit' -- Asparagus Salad with Fried Fresh Farm Egg

The Chef: Jason Bond

INGREDIENTS (serves four)
20 large green asparagus, peeled
4 farm eggs
2 Tablespoons whole sweet butter
1/4 lbs baby lettuces, washed and drained
1 shallot
1 cup extra virgin olive oil
2 Tablespoons red wine vinegar
sea salt
white pepper from a grinder

Recipe Video - www.whdh.com/features/articles/dish/BO79444

small block of Parmigiano-Reggiano

METHOD
Boil the asparagus for two minutes and drain on a tea towel. In a large skillet, gently melt the butter and crack in the eggs. Cook them sunny side up, or to your preference. Lightly salt and pepper the asparagus and the eggs. Make a vinaigrette by mincing the shallot with a sharp knife, or grating it on a micro plane, and placing it in a small jelly jar. Add the oil and vinegar and a little salt and pepper. Twist the top on securely and shake to make a thick dressing. Divide the greens between each plate. Place five asparagus spears on each plate of greens and drizzle with the vinaigrette. Cover the asparagus with an egg and shave a little Parmigiano over all. Serve while still warm.

Recipe Video - www.whdh.com/features/articles/dish/BO79444

Beacon Hill Bistro
25 Charles Street
Boston, Ma 02114
617-723-7575
http://www.beaconhillhotel.com/bistro.html


	The Dish Recipe Card The Dish: Beacon Hill Bistro -- 'Asperge en Lit' -- Asparagus Salad with Fried Fresh Farm Egg The Chef: Jason Bond INGREDIENTS (serves four) 20 large green asparagus, peeled 4 farm eggs 2 Tablespoons whole sweet butter 1/4 lbs baby lettuces, washed and drained 1 shallot 1 cup extra virgin olive oil 2 Tablespoons red wine vinegar sea salt white pepper from a grinder Recipe Video - www.whdh.com/features/articles/dish/BO79444


	small block of Parmigiano-Reggiano METHOD Boil the asparagus for two minutes and drain on a tea towel. In a large skillet, gently melt the butter and crack in the eggs. Cook them sunny side up, or to your preference. Lightly salt and pepper the asparagus and the eggs. Make a vinaigrette by mincing the shallot with a sharp knife, or grating it on a micro plane, and placing it in a small jelly jar. Add the oil and vinegar and a little salt and pepper. Twist the top on securely and shake to make a thick dressing. Divide the greens between each plate. Place five asparagus spears on each plate of greens and drizzle with the vinaigrette. Cover the asparagus with an egg and shave a little Parmigiano over all. Serve while still warm. Recipe Video - www.whdh.com/features/articles/dish/BO79444