Grilled Washington Asparagus with Wok Fried Egg & Sauvignon Blanc Sabayon
Ray’s Boathouse
Yields 2 servings
Ingredients
Grilled Washington Asparagus:
- Fresh Asparagus 10 Pieces
- Olive oil 0.5 Tablespoon
- Kosher Salt to taste
Sauvignon Blanc Sabayon:
- Avennia “Oliane” Sauvignon Blanc (Yakima Valley) 3 fluid ounces
- Egg Yolk 4 each
- Lemon Zest ½ teaspoon
- Kosher Salt to taste
Pickled Mustard Seed:
- Yellow Mustard Seed 1 cup
- Black Mustard Seed 1 cup
- Rice Wine Vinegar 1 cup
- Water ¾ cup
- Mirin ¾ cup
- Sugar ½ cup
- Kosher Salt 1 Tablespoon
Additional ingredients:
- Eggs 2
- Canola Oil 1 cup
- Fresh herbs: Chives, Parsley and Dill
- Lemon 1
- Extra Virgin Olive Oil to taste
- Jamon (Spanish ham) 1 ounce
- Smoked Salmon 4oz
Instructions
- Grill asparagus over gas or wood flame and finish with the olive oil and Kosher Salt.
- Sabayon: bring 3 cups of water to a boil. In a stainless mixing bowl add the egg yolk, Sauvignon Blanc, lemon zest and place over the water bat, turning the heat to medium-low. Whisk without stopping until mixture has structure and holds a “ribbon”. Set aside at room temperature adjusting for salt to taste.
- Pickled Mustard Seeds: bring 1 quart of water to a boil, add the seeds and boil in the water for 1 minute, rinse and repeat this step 5 times. Assemble the pickling solution and heat until sugar and salt have dissolved completely. Once the solution has cooled add the seeds and store in refrigerator for up to 1 month.
- Herb Salad: Chopped chive, parsley and dill tossed with extra virgin olive oil and lemon juice.
- Fried Jamon: Slice the Spanish ham thin, fry until crispy.
- Smoked Salmon: may be purchased at your local fish counter (Ray’s uses its own house smoked salmon).
- Wok Fried Egg: bring 1 cup canola oil to smoking point. Crack egg into non-stick pan and let sizzle for approximately 30 seconds. Remove egg from pan, season and plate immediately.
- Assemble Dish: plate 5 grilled asparagus piled in small mound and top with fried egg and half the smoked salmon. Drizzle with sabayon. Top salmon with a teaspoon of pickled mustard seeds. Plate half of the fresh herb salad next to the asparagus and place half of the fried jamon pieces around the plate. Make 2 plates and enjoy!