its spring in california and produce is amazing at the moment. such a treat after a very long winter of dark greens, lots of dark leafy greens.
i pretty much pulled all of my favorites together for this dish. pea tendrils, asparagus, mint & citrus.
serves 2 or 4 if used as a starter salad.
shaved asparagus salad.
1 bunch of asparagus, shaved. ** see note.
1 lemon, juiced. use about 3/4 of the juice and add more if needed.
1 tsp cracked black pepper
1 tsp corse ground salt
1 tbsp evoo
8 or so mint leaves,sliced into ribbons.
a few needles of rosemary very finely minced
combine all ingredients in a bowl and let stand. stirring occasionally
soft boil eggs 1 -2 per person depending upon desire.
place eggs in a sauce pan and cover with water. turn on high heat. when water just comes to a boil, turn off heat and cover immediately. let stand 5 minutes exactly. rinse under cold water and peel. it should be just soft boiled.
wilted pea tendrils.
1 bunch of pea tendrils, washed and chopped aprox 1.5″ to remove the woody ends.
1 head and stalk of green garlic.
in a large saute pan over low heat sweat green garlic. aprox 5 minutes then add prepared pea tendrils. turning constantly until just wilted. 3-4 mins. turn off pan and let stand until ready to serve.
i suggest turning on the eggs and starting pea tendrils wilting at the same moment.
to plate, place wilted pea tendrils down in a shallow bed, top with asparagus salad and halves of soft boiled eggs.
serve with crusty baguette, fresh goat cheese and a crisp white wine.
with a veggie peeler. start about mid way down the stalk and shave around the stalk until it just falls off. this creates a nice variance of texture. repeat closer to the tip. saving just the tips for added contrast.