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.
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.