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Marco A. Moreira's asparagus and farm egg with fava beans recipe

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Executive Chef Marco A. Moreira and chef de cuisine Jason Hall of The Fourth restaurant, located in Manhattan's Union Square, share a fantastic and simple salad recipe that's a great way to take advantage of the best asparagus of the season.

Ingredients

For the aïoli:

  • 3 egg yolks
  • 2 cloves garlic, minced
  • 2 lemons
  • 2 T Dijon mustard
  • 2 c extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

For the salad:

  • ½ red onion, thinly sliced
  • ¼ c red-wine vinegar
  • 12-15 stalks jumbo, local asparagus
  • 1 ½ c shelled fava beans
  • Fresh herbs, such as flat-leaf parsley, basil, mint, or dill, to taste
  • Shaved Parmesan, to taste
  • Extra-virgin olive oil, to taste
  • Sea salt and freshly ground pepper, to taste
  • 2 T vegetable oil
  • 4 eggs

Directions

For the aïoli:

1. In a medium bowl, whisk together the egg yolks, garlic, lemon juice, and mustard.

2. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste.

For the salad:

1. Bring a large pot of water to boil. Fill a large bowl with ice water.

2. In a small bowl, combine the red onion and red-wine vinegar to quickly pickle, and set aside.

3. Trim the woody stems off the asparagus. Using a vegetable peeler, peel the asparagus ¾ of the way up the stalk until white flesh is exposed.

4. Blanch the asparagus, keeping together in a bundle using butcher’s string or the rubber band it came with, about 3 ½ minutes. Transfer to the ice bath.

5. Next, blanch the fava beans for 1 minute, and transfer to the ice bath. Remove the asparagus and the fava beans, and pat dry.

6. Preheat a grill on medium-high heat, or set the oven to broil. Brush the asparagus with olive oil and salt. Broil or grill until lightly charred.

7. In a large bowl, combine the fava beans, pickled red onion, and fresh herbs and Parmesan, to taste. Combine just enough red-wine vinegar from the pickled onions with olive oil to dress the mixture. Season with salt and pepper, to taste.

8. Place a medium skillet over high heat. When hot, add the oil and swirl. Add the eggs and fry sunny side up. Remove from the pan once the whites are set. Season with salt and pepper, to taste.

9. Set out 4 plates. Spread a thin layer of aïoli on each plate. Place the charred asparagus on top, followed by the egg, with the fava bean salad adjacent.

Serves: 4

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