The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Roasted Asparagus with Green Goddess Dressing and Pickled Rhubarb

Ingredients

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

Directions

  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.
Print Recipe