vintners inn

Roasted Asparagus with Frisee in a Sherry Vinaigrette and Poached Farm Egg
4 appetizer portions

1 lb green asparagus
Extra Virgin Olive Oil
Sea salt
Black pepper, freshly ground
Fleur de sel
1 head Baby frisee, trimmed and cleaned
4 Farm Eggs, room temperature
White vinegar
Fresh chives
Sherry Vinaigrette

Bring pot of 1 quart water, 2 T white vinegar to a boil, turn down to a simmer.
Trim asparagus, coat with olive oil, salt and pepper, and roast in the oven at 400 f (may be grilled also) for 5-7 minutes.
Divide asparagus among 4 plates.
Toss the frisee with enough vinaigrette to lightly coat.
Sprinkle fleur de sel and pepper.
Make a pile on each portion of asparagus.
Crack the eggs into the simmering water and poach for approx. 2 min.
Remove with a slotted spoon and place on top of the frisee.
Garnish with fresh cut chives and some fleur de sel.

© 2011 Chef Thomas Schmidt. Not for reproduction without permission.