grilled asparagus recipe

Courtesy of chefs Ken Oringer and Jamie Bissonnette, Toro

8 spears asparagus (peeled if jumbo)

1 tablespoon canola oil

1 each egg yolk, cured and dried

1/4 cup hot mayo

2 oz Wild Claytonia greens

1 teaspoon fried garlic

1 teaspoon fleur de sel

Pinch Espelette pepper

Pinch sliced chives

Salt and pepper to taste

1 teaspoon extra virgin olive oil

Season the asparagus with salt and pepper and canola oil. Cook on a plancha or in a hot pan until warm, and tender, about 5 minutes. Remove from the pan, and pat off the canola oil with paper towels. Place on a plate, and season with fried garlic, olive oil, sea salt, and espelette pepper.  Dollop the warm mayo around the asparagus, and finely grate (micro plane) the dried yolk over the top. Garnish with Wild Claytonia Greens.