Chef Anthony Devoti at Five Restaurant in St. Louis prepared this dish for my Garden to Table show. It makes an elegant entree salad for spring luncheons.
- Category: Salad
- 2 tablespoons olive oil, divided
- salt and pepper
- 1/4 pound asparagus
- 1/4 pound oyster mushrooms, torn to pieces
- 1/4 pound goat cheese
- 1/4 cup chives, finely chopped
- 2 eggs
- 2 cups water
- 1/2 cup extra virgin olive oil
- 3 tablespoons champagne vinegar
- 1/4 pound sorrel
- 2 plastic sandwich bags
- 2 twist ties
- Toss the mushrooms and asparagus separately with just a bit of olive oil and a sprinkle of salt & pepper. Set aside.
- Whip the goat cheese until light and stir in the chopped chives.
- Grease the inside of the sandwich bags with a drop of oil. Break one egg into each bag. You want the egg to sit in a corner of the bag. Gather the bag around the egg and secure with a twist tie.
- Bring 2 cups of water to a boil. Drop the bagged eggs into the water and cook for 3 1/2 minutes. Remove the poached eggs from the bags and set aside.
- Cut the asparagus into 1-inch pieces, discarding any tough ends. Heat 1 tablespoon (or enough to coat the bottom of the pan) of olive oil in a Sauté pan. Add the asparagus and the mushrooms. Cook, stirring constantly, for 5 minutes. Transfer the warm vegetables to a bowl.
- Whisk together 1/2 cup extra virgin olive oil and 3 tablespoons champagne vinegar. Drizzle the vinaigrette over the mushrooms and asparagus. Gently mix in the sorrel.
- Divide the vegetables between 2 plates. Top with goat cheese and a poached egg.