Recipes

Asparagus Nest With Fenugreek Salsa Verde

Preeti Mistry

Chef/Owner

Juhu Beach Club

Oakland
Calif.
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Menu Price: 
$14.00
Food Cost: 
23%
Yield: 
4 servings
Ingredients: 
2
each
Green Garlic Stalks
2
each
Fenugreek Leaves, Bunches Of
1
c
White Wine Vinegar
1
c
Rice Oil or Other Neutral Oil
1
tbs
Freshly Ground Black Pepper
As needed
Salt
4
each
Duck Eggs
2
tbs
Butter
1
tsp
Ginger, Fresh, Finely Minced
1
each
Asparagus Bunch, Cut Into 2-Inch Pieces
1/2
c
Pistachios, Toasted, Roughly Chopped
2
each
Mint Sprigs, Finely Chopped
1

Remove outer leaves of green garlic and finely mince white part of bulb. Pick fenugreek leaves off stem and finely mince leaves. Whisk garlic and fenugreek with vinegar, oil and pepper and add salt to taste. Set aside.

2

Bring a saucepan of water large enough to hold duck eggs to a boil. Lower eggs into boiling water and let cook for 6 minutes. Remove and immediately plunge eggs into ice-cold water. Peel and set aside.

3

Heat butter in a sauté pan until starting to brown, then add ginger and let soften for about 1 minute. Add asparagus and sauté until asparagus is cooked through but still firm. Season with salt to taste.

4

Place asparagus on a plate in a circle, creating a “nest.” Place soft-cooked duck egg in center. Drizzle with fenugreek salsa verde and garnish with pistachios and mint.

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