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How to Make Bistro ’67’s Ontario Asparagus and Green Pea Salad

This recipe comes to us from Feast On Certified restaurant Bistro ’67 at Durham College in Whitby.

If you’re looking to up your breakfast game, you’re in the right place. This recipe is portioned for two servings and is broken step by step into individual elements. Remember to reserve the water you use, you’ll need it for later steps. Let’s get cooking!

 

Bistro ’67’s Ontario Asparagus and Green Pea Salad with Dill Sabayon

 

Asparagus

  • 1 lb Ontario grown asparagus
  • Salt, pepper, extra virgin olive oil
  1. In a medium-size pot bring 2L of water to a boil. Add 1 tbsp. of salt.
  2. Trim the tough end of the asparagus stem and peel about 2” from the bottom.
  3. Add the trimmed asparagus to the boiling water and cook for two minutes.
  4. Cool the cooked asparagus in ice water. At this point, you can enjoy the asparagus cold or you can mix with olive oil and grill or sautée them.

 

Poached Eggs

  • 2 ea. fresh eggs
  • salt, pepper
  • white vinegar
  1. In a medium pot bring 2L of water to a boil. Add 100 ml of white vinegar and a pinch of salt.
  2. Once the water is boiling, crack the eggs and add them one by one to the water while it is still boiling.
  3. Once the whites are wrapped around the yolks, lower the heat and simmer for three minutes.
  4. Using a perforated spoon, transfer the eggs to a paper towel and reserve.

 

Green Pea Salad

  • 1 cup fresh or frozen green peas
  • 1 tsp fresh, finely chopped dill
  • 1 tbsp small diced shallots
  • ½ tbsp lemon juice
  • extra virgin olive oil, salt and pepper
  1. Using the same water used to blanch the asparagus, proceed to blanch the peas for about two minutes.
  2. Cool off in an ice bath. Mix with the rest of the ingredients and season to taste with the salt, lemon, pepper and olive oil.

 

Dill Sabayon

  • 3 egg yolks
  • 1 cup white wine
  • ½ cup dill stems (small chopped)
  • ¼ cup chopped shallots
  • 1 tsp black peppercorn
  1. Simmer all the ingredients except the egg for about 10 min. Strain and reserve the liquid.
  2. Transfer the liquid to a bowl and place it on top of the pot used for blanching the vegetables.
  3. Bring that water to a simmer and whisk the egg yolks and the liquid until it doubles its volume.
  4. Season with salt, pepper and a pinch of cayenne pepper.

 

Pancetta Crisp

  • 2 thin slices of pancetta
  1. Pre-heat oven at 350°F. Place the pancetta between two baking sheets and parchment paper. And cook until they are crisp (about 12 min). Reserve.

 

To assemble:

  • Place the asparagus on the plate.
  • Spoon half of the pea salad. T
  • op this with the poached egg.
  • Pour some of the sabayon on top of the egg or on the side.
  • Arrange the pancetta crisp close to the other components.

 

BISTRO ’67