Asparagus, Pea, Jammy Egg and Crispy Salad
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 sevings
Ingredients
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed and on bias into 3 inch pieces
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Pecorino, grated plus more for garnish
- Juice of 1 lemon
- Zest of 1 lemon
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons tarragon, chopped
- 4 large eggs, sous vide at 194°F for 8 minutes, peeled and halved
- Flaky sea salt
Procedure
Fill a large stock pot with water and salt generously. Heat the water to a boil and add asparagus. Cook until crisp tender, 3 minutes. Using a spider, remove and shock in cold water and drain. Repeat procedure with beans if using fresh. If using fresh favas, peel after shocking.
To a small skillet, set over medium high heat, add the vegetable oil and heat until shimmering. Add the shallows and cook until the shallots are golden and crisp. Transfer the shallots to a paper towel-lined plate to drain.
To a small bowl, add the lemon juice, zest and 1 tablespoon pecorino and whisk to combine. Add the oil in a steady stream until the dressing comes together. Season with salt and pepper.
Toss asparagus, beans and herbs with dressing. Top the salad with jammy eggs, flaky sea salt, freshly ground pepper, crispy shallots and shaved pecorino.
To a small skillet, set over medium high heat, add the vegetable oil and heat until shimmering. Add the shallows and cook until the shallots are golden and crisp. Transfer the shallots to a paper towel-lined plate to drain.
To a small bowl, add the lemon juice, zest and 1 tablespoon pecorino and whisk to combine. Add the oil in a steady stream until the dressing comes together. Season with salt and pepper.
Toss asparagus, beans and herbs with dressing. Top the salad with jammy eggs, flaky sea salt, freshly ground pepper, crispy shallots and shaved pecorino.
Asparagus, Pea, Jammy Egg and Crispy Salad
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 sevings
Ingredients
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed and on bias into 3 inch pieces
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Pecorino, grated plus more for garnish
- Juice of 1 lemon
- Zest of 1 lemon
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons tarragon, chopped
- 4 large eggs, sous vide at 194°F for 8 minutes, peeled and halved
- Flaky sea salt
Procedure
Fill a large stock pot with water and salt generously. Heat the water to a boil and add asparagus. Cook until crisp tender, 3 minutes. Using a spider, remove and shock in cold water and drain. Repeat procedure with beans if using fresh. If using fresh favas, peel after shocking.
To a small skillet, set over medium high heat, add the vegetable oil and heat until shimmering. Add the shallows and cook until the shallots are golden and crisp. Transfer the shallots to a paper towel-lined plate to drain.
To a small bowl, add the lemon juice, zest and 1 tablespoon pecorino and whisk to combine. Add the oil in a steady stream until the dressing comes together. Season with salt and pepper.
Toss asparagus, beans and herbs with dressing. Top the salad with jammy eggs, flaky sea salt, freshly ground pepper, crispy shallots and shaved pecorino.
To a small skillet, set over medium high heat, add the vegetable oil and heat until shimmering. Add the shallows and cook until the shallots are golden and crisp. Transfer the shallots to a paper towel-lined plate to drain.
To a small bowl, add the lemon juice, zest and 1 tablespoon pecorino and whisk to combine. Add the oil in a steady stream until the dressing comes together. Season with salt and pepper.
Toss asparagus, beans and herbs with dressing. Top the salad with jammy eggs, flaky sea salt, freshly ground pepper, crispy shallots and shaved pecorino.