1 pound or 10-12 asparagus spears
1 whole organic cage-free egg
2 ounces fresh Parmegiano Reggiano, shaved
3 ounces unsalted butter
Pinch of Sea Salt
Steam asparagus for 3 minutes, or until al dente. Drain and rinse in cold water and dry in a paper towel. Add 2 tablespoons butter to a small pan on medium heat until you see the butter turn brown. Remove off the heat. In another pan, fry the egg sunny side up. Take your blanched asparagus and put it in the pan with the brown butter to warm it up for a second. Place the asparagus on a plate. Put the fried egg on top of the asparagus, put the brown butter on top of the fried egg and asparagus. Now top with shaved Parmesan and a pinch of sea salt.
Bresaola Insalata with Champagne truffle Vinaigrette
1 cup Frisee lettuce
1 cup Organic arugula
1o ounces Pecorino Romano cheese, shaved
2 ounces Watermelon radish (red radishes can be substituted)
2 ounce shaved fennel bulb
3 ounces Blood Orange segments
4 ounces thinly sliced Bresaola
3 ounces good quality Champagne vinegar
½ ounce truffle oil
3 ounces olive oil
1o ounces Dijon mustard
1 ounce honey
Salt and pepper to taste
Mix arugula, Frisee, shaved fennel, watermelon radish, and half the blood orange segments in a bowl and toss with vinaigrette. Arrange Bresaola on a chilled salad plate in a circle around the edge. Top the Bresaola with tossed salad and finish with shaved Romano cheese and the remaining blood orange segments.
In a stainless steel bowl, whisk together the vinegar, truffle oil, Dijon mustard, honey and salt and pepper to taste. Slowly whisk in the olive oil until the dressing is emulsified and creamy.