Roasted Asparagus with Frisée in a Sherry Vinaigrette & Poached Farm Egg

Roasted Asparagus with Frisée in a Sherry Vinaigrette & Poached Farm Egg
By Chef Thomas Schmidt

4 appetizer portions

Ingredients

  • 1 lb green asparagus
  • Extra Virgin Olive Oil
  • Sea salt
  • Fresh ground black pepper
  • Fleur de sel
  • 1 head baby frisée, trimmed and cleaned
  • 4 Farm Eggs, room temperature
  • 2 tablespoons white vinegar
  • Fresh chives

Method

Put a pot of 1 quart of water and white vinegar on the stove and bring to a boil, turn down to a simmer. Trim asparagus and coat with olive oil, salt and pepper. Roast in the oven at 400 degrees f (can be grilled over hot coals) for 5-7 minutes depending on the thickness. After roasting or grilling, divide among 4 plates toss the frisée with enough vinaigrette to lightly coat. Add a little fleur de sel and fresh ground black pepper. Make a pile on each portion of asparagus. Crack the eggs into the simmering water and poach for approximately 2 minutes. Remove with a slotted spoon and place on top of the frisée. Garnish with fresh cut chives and some fleur de sel.

Sherry Vinaigrette

Ingredients

  • ¼ c. sherry vinegar
  • ¼ tsp. salt
  • fresh ground black pepper
  • 2 tsp Dijon mustard
  • 1 ea shallot, minced
  • ¼ c.  extra-virgin olive oil
  • ½ c. light olive oil

Method

Mix the first 5 ingredients together, then add both oils in a slow steady stream while mixing.