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Roasted Asparagus with Green Goddess Dressing and Pickled Rhubarb


20 stalks asparagus, stems trimmed

3 tablespoons blended oil*

Kosher salt and ground black pepper to taste

Green Goddess Dressing (recipe follows)

Herb croutons (recipe follows)

Local farm egg (recipe follows)

Pickled rhubarb (recipe follows)

For Garnish:

12 slices prosciutto (preferably Allan Benton’s 24-month)

1 cup fennel fronds

¼ cup garlic chive flowers

¼ cup extra virgin olive oil


  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.
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