4.19.2010

Market Asparagus Salad with Bacon and Wild Mushrooms

Who needs to wait around for Top Chef DC to air? We've got our own live chef challenge going on each Thursday at the Penn Quarter Farmers Market. This week, PS7 Chef Peter Smith & famed mixologist Gina Chersevani took on the fresh spring asparagus that debuted on the DC scene.  
This salad perfectly balanced the earthy green asparagus with the salty-sweet Red Apron Butchery bacon. I had to run right home and make it for my own farmers market challenge.


Market Asparagus Salad with Bacon and Wild Mushrooms
Ingredients (Serves 4)

1 bunch market asparagus
½ lb wild mushroom (morels preferred)
¼ lb slab bacon
1 small leek (bias cut and washed)
1 each lemon (zested)
2 sprigs thyme
Salt and black pepper
1 tbsp olive oil

1. In a pot of salted boiling water place asparagus and blanch until tender, transfer to an ice bath remove and set aside on a dish towel.

2. Dice the slab bacon and slowly render over medium heat, once golden brown remove the cooked bacon and sauté the cleaned mushrooms and leeks in the bacon fat, season with salt and pepper. in a medium bowl combine the cooked bacon, leeks and mushrooms reserve. 

3. Take the asparagus and cut the bottom 2 thirds into ½ in roundel’s and combine with the bacon, leeks and mushrooms. To the mixture add the lemon zest and its juice, olive oil and minced thyme. Adjust seasoning and set aside.

Sabayon
A sauce to go on the side, or lightly drizzled over the asparagus salad

4 each market egg yolks
2 tbsp of sugar
¾ cup sauvignon blanc

1. Combine ingredients in a large metal bowl, place the bowl over a double boiler and whisk until light and fluffy, reserve.

1 comment:

NIkki said...

What great flavors! Looking for something new to make with all the asparagus I bought at the market Sunday. Might have to try this... great to bring to work for lunch too.