Asparagus with Green Goddess Dressing

steps

1. Preheat grill (we use a hardwood grill) to high heat.
2. Oil asparagus and season with the salt and pepper.
3. Grill asparagus until lightly charred and tender, approximately 4 to 5 minutes.
4. Remove from the grill and reserve.
5. To assemble, place a “smear” of green goddess dressing across each plate.
6. Lay five spears of asparagus across and over Green Goddess Dressing.
7. Sprinkle croutons over asparagus, and place a poached egg in center of asparagus.
8. In three points around asparagus, place two pieces of pickled rhubarb, 1 slice of prosciutto, and 1 fennel frond. Sprinkle garlic chive flowers over each dish, and a light drizzle of extra virgin olive oil. Serve immediately.

Green Goddess Dressing

3 cloves garlic, roasted
2 tablespoons blended oil
6 white anchovies, in oil
1½ tablespoons chopped basil
1½ tablespoons chopped chives
1½ tablespoons chopped parsley
1½ teaspoons white vinegar
1¾ cups mayonnaise, preferably Duke’s
Salt and pepper to taste

1. Using a blender, combine all ingredients except mayonnaise. Puree until smooth.
2. Place mayonnaise in a large mixing bowl, and stir in herb/anchovy puree.
3. Season to taste with salt and pepper, and reserve.

Herb Croutons

1 cup ciabatta, cut off crust, small dice
1 cup butter
Kosher salt and ground black pepper to taste
2 tablespoons herbs, chopped (equal parts parsley, thyme, basil)

1. Heat butter in a small sauté pan over medium high heat and add ciabatta. Cook for 2 to 3 minutes until the croutons begin to turn golden brown.
2. Remove croutons from pan with a slotted spoon, and place onto a paper towel to drain.
3. Season to taste with salt and pepper and chopped herbs. Reserve.

Local Farm Eggs

4 local farm eggs
Kosher salt and ground black pepper, to taste

1. Preheat an immersion circulator in a water bath to 145.4 degrees (63 degrees celsius).
2. Place eggs directly into water bath and cook for 50 minutes.
3. Remove from water bath, crack shell, and strain through a sieve or julep bar spoon.
4. Season with salt and pepper. Reserve.

Pickled Rhubarb

½ pound rhubarb stalks (approximately 2 to 3 stalks)
½ cup apple cider vinegar
½ cup water
½ cup sugar
¼ teaspoon kosher salt
1 teaspoon mustard seeds
¼ teaspoon black peppercorns
¼ teaspoon cloves
1 bay leaf
1 star anise

1. Trim rhubarb and place in a container (or in Mason jars, if canning) with mustard seeds, cloves, peppercorns, star anise, and bay leaf.
2. In a saucepan, combine cider vinegar, water, sugar, and salt. Bring to a boil.
3. Pour hot brine over rhubarb and allow to cool to room temperature. Once cool, cover and keep under refrigeration for 1 month. If canning, process immediately.