Chanterelles with Zucchini and Asparagus
Main Dishes • Author's
Description
An exceptionally summer salad from a popular café is delicately crafted using only seasonal ingredients: it features crunchy asparagus florets, thin slices of almost milky young zucchini, and contrasting orange mushrooms. Topped with a poached egg, which, when pierced with a fork, will flood the plate with the molten richness of the yolk.
Ingredients
- Asparagus 0 oz
- Pickled Chanterelles 0 oz
- Courgette 0 oz
- Mixed salad greens 0 oz
- Dill 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Chicken Egg 1 piece
- Dill 0 fl oz
- Chili jam 0 fl oz
- Yuzu Juice 0 fl oz
Step-by-Step Guide
Step 1
Blanch the asparagus in boiling salted water, then transfer it to ice water to preserve its color. Drain and quickly sauté in butter.
Step 2
Sauté the chanterelles in a mixture of vegetable and butter for 15–20 minutes, stirring, until golden brown.
Step 3
Prepare a poached egg.
Step 4
Prepare the sauce. In a blender, combine dill oil, sweet chili, yuzu juice, and a couple of parsley leaves, and blend until smooth.
Step 5
Combine mixed salad, thinly sliced zucchini, asparagus, and chanterelles in a serving dish. Dress with sauce and top with a poached egg.
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