Name: Layered Spring Salad
Ingredients: Coarse salt; 25 Asparagus stalks - (to 30); trimmed; 5 lg Eggs; room temperature; 3 tb Olive oil; 2 Shallots - (to 3); finely chopped; 1/2 lb Morel mushrooms; well cleaned; 2 tb White wine; 2 tb Chicken stock or water; 1 Roasted garlic clove; (optional); 2 Heads radicchio; washed; 5 sl Prosciutto; 1 tb Balsamic vinegar; 1/2 ts Dijon mustard; Freshly ground pepper; to taste; 1 pn Granulated sugar; 2 tb Fresh cilantro; 5 c Baby salad greens; 1/4 c Chervil; 2 tb Rice-wine vinegar; 1 tb Canola oil; 1 sl Bread; 5 Sprigs flat-leaf parsley

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Sami		5	servings

INGREDIENTS

		Coarse salt
25		Asparagus stalks – (to 30); trimmed
5	lg	Eggs; room temperature
3	tb	Olive oil
2		Shallots – (to 3); finely chopped
1/2	lb	Morel mushrooms; well cleaned
2	tb	White wine
2	tb	Chicken stock or water
1		Roasted garlic clove; (optional)
2		Heads radicchio; washed
5	sl	Prosciutto
1	tb	Balsamic vinegar
1/2	ts	Dijon mustard
		Freshly ground pepper; to taste
1	pn	Granulated sugar
2	tb	Fresh cilantro
5	c	Baby salad greens
1/4	c	Chervil
2	tb	Rice-wine vinegar
1	tb	Canola oil
1	sl	Bread
5		Sprigs flat-leaf parsley

INSTRUCTIONS

Bring a large stockpot of salted water to a boil, and add asparagus. Let
cook until bright green and tender, 4 to 6 minutes. Remove asparagus from
water, and transfer to a bowl of ice water to stop the cooking. Remove from
ice water, drain, and set aside. Fill a large skillet with water, bring to
a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time,
into a small bowl, and then slide into simmering water. Poach eggs in
simmering water. Using a skimmer, pull the whites over the yolks, until
yolks are just set, 3 to 4 minutes. Remove the eggs from the water with the
skimmer, and transfer to a bowl of ice water to cool and stop cooking. Heat
1 tablespoon olive oil in a large saute pan over medium heat. Add shallots,
and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken
stock, and clove of roasted garlic, if desired. Season to taste with salt.
Cook until tender, about 5 minutes. Remove from pan, and reserve. Place
radicchio leaves in a large shallow bowl. Arrange prosciutto on top in a
decorative pattern. Whisk balsamic vinegar, Dijon mustard, and remaining 2
tablespoons olive oil together in a small bowl. Season to taste with salt,
pepper, and a pinch of sugar. Drizzle vinaigrette over the prosciutto.
Sprinkle cilantro over top, and cover with baby greens. Arrange the
asparagus in bunches on greens in a spokelike pattern. Top with chervil.
Whisk together rice-wine vinegar and canola oil in a small bowl. Season to
taste with salt and pepper. Drizzle vinaigrette over asparagus. Remove the
poached eggs one by one, blotting them on a piece of bread. (The bread acts
as a natural sponge.) Place 1 egg in between each spoke of asparagus.
Discard bread. Top with the morels. Garnish each egg with a sprig of
parsley. Serve immediately. Serves 5.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 629 Calories (kcal); 34g Total Fat; (50% calories from fat);
70g Protein; 5g Carbohydrate; 346mg Cholesterol; 6206mg Sodium Food
Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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