Chef Curtis Gamble, the owner of Station in Bloomfield, invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors, like the below asparagus and soft-boiled egg combo.
Asparagus and Soft-Boiled Egg with Buttermilk Dressing and Sourdough Croutons Tossed in Tarragon Salsa Verde Recipe
INGREDIENTS
2 bunches extra-large asparagus, blanched
EVOO
2 slices of toasted sourdough
Tarragon Salsa Verde (recipe follows)
Soft-boiled egg
Red wine vinegar
Buttermilk Dressing
2 egg yolks
2 lemons zest and juice
2 tbsp Dijon mustard
2 tbsp champagne vinegar
1 tbsp water
2 tbsp dill, minced
2 tbsp parsley, minced
2 tbsp chives, chopped
12 oz canola oil
12 oz buttermilk
In the food processor bowl, combine all ingredients except oil and buttermilk. With the processor running slowly, add oil in a small steady stream until incorporated, and you have mayo! Add buttermilk in a steady stream as well and season with salt and pepper to taste.
Soft-Boiled Egg
6 eggs
Prepare an ice bath and bring a pot of salted water to a boil. Drop eggs in and cook for exactly 5 min. Place in ice water to cool. Once cool, peel.
Tarragon Salsa Verde
1 bunch parsley
4 oz tarragon, rough-chopped
2 tbsp red wine vinegar
1 tbsp cracked whole coriander
1 tbsp cracked whole fennel
1 tsp smoked paprika
1 tsp aleppo pepper flakes
1 whole shallot minced
2 cloves garlic, minced
Zest of 2 lemons
Combine all ingredients and add salt and pepper to taste.
To finish:
Spoon a small amount of buttermilk dressing onto a serving platter. In a mixing bowl, toss asparagus with salt, pepper, red wine vinegar, and a touch of EVOO. Place over buttermilk. Into the same bowl, add torn, bite-size pieces of toasted sourdough, toss with the salsa verde, and spoon over the asparagus. Slice your eggs in half, quickly place over the asparagus, and serve immediately.
Story and styling by Keith Recker / Photography by Dave Bryce / Food and recipe by Chef Curtis Gamble, Station
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