1 ounce speck vinaigrette (see below)
5-7 spears of asparagus, blanched
1 large egg
1 small chunk Parmigiano Reggiano
1 small black summer truffle
For the Speck Vinaigrette
6 slices speck, thinlly sliced
1/2 red onion, finely chopped
1 tablespoon whole grain mustard
3 tablespoons red wine vinegar
1 cup extra virgin olive oil
Rendered speck fat
Salt and freshly ground black pepper
To make the speck vinaigrette, cut speck in half lengthwise and julienne.
In a small non-stick saute pan over medium-high heat, add a small amount of olive oil. Cook the speck until crispy and the fat has rendered.
In a medium bowl, add mustard and red wine vinegar and whisk together. Slowly add olive oil and continue to whisk to emulsify.
Stir in rendered speck. Season with salt and pepper and set aside.
In the same non-stick sauté pan heat a tablespoon of olive oil over high heat. Add the asparagus and toss in the oil over high heat until lightly browned, about 1 minute. Set aside.
In the same non-stick pan, crack the egg and fry sunny-side up, taking care to keep the yolks intact. Cook the eggs until the whites are firm, but the yolk is still runny.
Plate the sauteed asparagus and cover the spears with two tablespoons of the speck vinaigrette.
Plate the fried egg over the cut end of the asparagus spears.
Grate Parmigiano Reggiano over the asparagus and egg.
Shave black summer truffles over the egg. Serve immediately
See the recipe
A decadent, flavor-packed dish of asparagus, eggs and summer truffles from Tarry Market’s Andy Nusser.
Read the recipe