Green Eggs and Ham
Recipe by Chef Michael Chiarello
- ½ cup ground or fine diced prosciutto
- 24 large asparagus spears, trimmed and peeled
- 1 1/2 cups Extra Virgin Olive oil
- 2 tsp Grey salt
- 6 each organic eggs
- 1 cup panko break crumbs
- 2 additonal eggs
- 4 qt. peanut oil brought to 350F.
- 1 pt heavy cream
- 4 oz Cambazola cheese, room temp
- 1 tsp fresh minced thyme
Bring to a hard and violent boil for 4 minutes and 15 seconds. Remove to ice water. When cool carefully peal and dry off. Pass egg though egg and panko bread crumbs and hold room temp until ready to fry.
Place the asparagus in a sauté pan and top with olive oil, 1 tsp grey salt and ¼ cup water. Bring to a simmer turning until cooked. Approx 5 minutes.
Sauce: Reduce cream in half, add thyme and cheese. Whisk smooth.
Prosicutto: Saute minced prosciutto in a little olive oil until crisp, drain on paper towel.
Final assemply: Fry eggs until golden drain on paper towel. Divide asparagus between the plates. Top with egg. Spoon sauce on each side of asparagus. Sprinkle with crispy prosciutto bits and sprinkle some salt on egg. Serve and enjoy!
For more information, visit www.botteganapavalley.com
About Chef Michael Chiarello:
Chef Michael Chiarello steps back into his clogs at Bottega Restaurant in Yountville, California, in the heart of the Napa Valley. Bottega, "artist's workshop," will serve as Chiarello's own craftsman's kitchen, from which he celebrates deep culinary roots.
Chef Chiarello is acclaimed chef, Emmy-winning host of Food Network's Easy Entertaining, tastemaker behind NapaStyle, and proprietor of Chiarello Family Vineyards, as well as a longtime Napa Valley resident.
Bottega showcases Chiarello's signature bold Italian flavors with a refined twist. Bottega's menu highlights the bounty of artisanal and house made ingredients, as well as local produce. Bottega is part of the historic Vintage Estates, located in one of the oldest wineries in the Napa Valley, and is open for lunch, dinner, and after dinner.