Seasonal dish from the Four Seasons

Fresh linguine, asparagus, poached organic egg, prosciutto, San Joaquin gold
Serves 4

For the asparagus:

  • 16 medium green asparagus, washed, hard bottom removed
  • 4 red spring onion, washed, thinly julienned lengthwise
  • 6 Tbsp extra virgin olive oil
  • 4 thyme sprigs
  • 2 cups vegetable stock
  • 2 garlic cloves, peeled, chopped
  • 2 shallots, peeled, julienned
  • 3 Tbsp sherry wine
  • Salt and black pepper to taste
  1. Cut 3 inch tips from the asparagus, cut tips in 4, lengthwise, reserve green stems for later.

  2. In a saute' pan heat extra virgin olive oil, add spring onion and saute' for 1 minute.

  3. Add asparagus tips and thyme, cook until asparagus starts to soften.

  4. Discard thyme and reserve.

  5. Heat 3 Tbsp oil in a sauce pan, add shallots and garlic and roast until softened.

  6. Add asparagus stems and thyme sprigs and cook until softened.

  7. Add sherry and cook until reduced by ¾ .

  8. Add vegetable stock and cook until simmering.

  9. Place in a bar blender and emulsify until well combined, reserve.
For the prosciutto and the eggs:
  • 8 slices Parma ham
  • 4 organic eggs
  • 2 Tbsp white wine vinegar
  1. Lay prosciutto slices over a baking dish layered with oven proof paper.

  2. Cover with another layer of paper and top with a baking dish of the same size.

  3. Bake at 250F for about 35 minutes, until the prosciutto is very crispy, reserve.

  4. Heat 1 quart water in a sauce pan with vinegar and bring to very light simmer.

  5. Crack the eggs in the simmering water and cook for about 3 minutes.

  6. Remove from the water and set aside, keeping warm.
For the pasta and to finish the dish:
  • 1lb fresh linguine or any other fresh long pasta
  • 2 oz shaved San Joaquin Gold Cheese
  • 1 Tbsp Strauss salted butter
  • 2 Tbsp chopped chives and fresh thyme leaves
  • 2 Tbsp extra virgin olive oil
  • Lemon zest to sprinkle
  1. Cook linguine in a pot of boiling salted water, according to the instructions.

  2. Strain in the asparagus sauce pan, add roasted asparagus and spring onion, chopped chives and thyme, butter and extra virgin olive oil and toss well to combine.

  3. Plate linguine in 4 serving pasta bowls leaving a hole in the middle of the bundle.

  4. Place each poached egg in the middle of each bundle, sprinkle cheese and prosciutto around.

  5. Dust lemon zest all around and enjoy.

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