By Chef Anthony Nelson, Field & Main
Photo by Molly Petersen
8 spears fresh asparagus
4 ounces clarified butter
Salt and pepper
2 duck eggs
2 tablespoons Lindera Farms hickory vinegar*
2 tablespoons grapeseed oil
2 tablespoons extra-virgin olive oil
1 large handful fresh baby arugula
Remove the woody ends of the asparagus. Heat a sauté pan over medium-high heat and add half of the clarified butter. When the pan is hot, add the asparagus to the pan. Season the asparagus with salt and pepper while it is cooking. When the asparagus has cooked through, but still has a bite remove from the pan. Set aside.
Heat another sauté pan over medium heat and add the rest of the clarified butter. As the butter is heating up, crack open the duck eggs and add them to the pan. Season and cook until the eggs are sunny side up.
In a mixing bowl, add the hickory vinegar, grapeseed oil, olive oil and season with salt and pepper. Whisk the ingredients together.
Place the arugula in a separate bowl and dress with the vinaigrette, tossing to make sure the leaves are well-covered with dressing. Season to taste.
Place the asparagus in bowl. Add dressed arugula salad to the bowl. Then add the fried duck eggs and you are ready to serve.
* Lindera Farms vinegar is available at many area specialty grocers and online at linderafarms.com
Field & Main Restaurant, 8369 W. Main St., Marshall, VA; 540-364-8166