Joan's Santa Barbara Spring Salad
 
This dish turned out to be a lovely last minute lunch to share with our friend Jeanne. Feel free to double or triple the recipe and don’t hesitate to serve for dinner. The frico is simply baked cheese and it forms a delicious cracker to accompany the salad. This is an easy salad, essentially asparagus, tomatoes, and a fried egg. Don't be deterred by the length of the recipe; it takes more time to explain than it does to actually create!
Ingredients
  • 2 ounces Parmigiano Reggiano cheese, grated or shaved
  • 1 bunch thick asparagus
  • Extra virgin olive oil for drizzling
  • Truffle salt, black or white (or other seasoned salt)
  • Freshly ground black pepper
  • 1 - 2 large tomatoes, preferably Cherokee Purple or heirloom
  • Balsamic vinegar for drizzling
  • 6 basil leaves, cut into chiffonade
  • 1 tablespoon unsalted butter
  • 2 large eggs
  • Kosher salt
Instructions
  1. Preheat oven to 350 degrees.
  2. For the frico:
  3. Line a baking sheet with parchment paper. Place about 2 tablespoons of the Parmigiano Reggiano onto the parchment paper, creating a 2-inch diameter circle with a slight mound.
  4. You should have enough for 6 rounds.
  5. Bake for 6 to 8 minutes or until the mounds are golden and slightly crisp.
  6. Cool in the pan for about 5 minutes. Carefully life crisps off parchment paper with a spatula and set aside.
  7. For the asparagus:
  8. Prepare a bowl of ice water and set aside.
  9. Snap off the woody ends of the asparagus spears.
  10. Fill a large saute pan halfway with water and then heat until boiling.
  11. Add the asparagus and continue to gently boil for about 5 minutes until cooked through, but still crisp. Immediately put them into the ice bath and cool.
  12. Remove from ice bath and pat dry.
  13. Season with truffle salt and pepper, then drizzle with olive oil.
  14. Slice the tomatoes and spread on a flat dish. Drizzle with olive oil and balsamic vinegar and season with salt and pepper to taste.
  15. Add the basil leaves and turn gently to coat.
  16. In a medium saute pan, melt the butter over medium-high heat.
  17. For the egg:
  18. Crack the eggs into the pan and cook for 2 to 4 minutes ("sunny side up").
  19. Season to taste with salt and pepper.
  20. To assemble:
  21. Place 3 to 5 slices of tomato on the bottom of each plate.
  22. Add 5 to 7 asparagus spears and drizzle with olive oil.
  23. Top with the fried egg.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/03/18/tiptoe-into-spring/