SPRING PEA CROSTINI WITH POACHED EGGS & SHAVED ASPARAGUS SALAD
Steps:
- For the Crostini: Place a small sauté pan over medium heat. When the pan is hot, add 2 tablespoons of olive oil followed by the garlic, shallot, chili flakes and a pinch of salt. Cook, stirring occasionally until they become fragrant (about 3 minutes). 2 In the meantime, add the peas to the base of a food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3 tablespoons of olive oil. Continue to puree until smooth. Add the pea mixture to a large mixing bowl along with the feta and mint. Season with salt and pepper to taste. Set aside. 3 For the Poached Eggs: Bring a large pot of water to a simmer and add 2 tablespoons of light-colored vinegar. Crack the eggs into separate small bowls. Turn the heat to low so that the water stops bubbling. Then, vigorously stir the water with a spoon. Immediately drop the eggs into the center. (Because of the funnel effect of the water, the egg whites will wrap around themselves.) Cook without moving the eggs until the whites are set (about 4 minutes). 4 Serve a spoonful of the pea puree on a piece of grilled bread and top with shaved radish. Add a poached egg to each piece of toast then drizzle with olive oil and top with some flakey salt. Serve alongside a shaved asparagus salad. 5 For the Asparagus Salad: Shave the asparagus with a vegetable peeler lengthwise into a large bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside. 6 In a separate bowl, whisk together the orange zest, juice, vinegar and olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 7 Toss the asparagus mixture with the citrus segments, herbs and hazelnuts.
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