Did you know that Georgia produces high quality olive oil?


This week, Chef Sean Newton of Local Three demonstrates a delicious recipe with local olive oil and poached local asparagus.

olive oil Poached Asparagus

Ingredients for 4 servings:

2 bunches jumbo asparagus, 4 Carrots or 1 cup carrot juice,1 tablespoon pasteurized egg yolk, 2 Blood oranges, 1 Lemon, Lump Crab, whole eggs, old bay, sugar, salt

For the salad:

Submerge Asparagus in olive oil and poach until tender. The oil should just start to bubble, then decrease the heat slightly. Cool immediately.
Juice four carrots, or blend and strain.
Peel the blood orange and cut out the segments with a paring knife.
Reserve egg yolks and lemon for later.

For the Cured Eggs:
Cracks eggs and separate the yolks from the whites.
Pack the egg yolks in a small flat container with equal parts salt and old bay, and just a touch of sugar (about a 4:1 ratio salt/old bay to sugar).
Egg yolks should be completely covered in the cure, and stored unocvered in the fridge for one week.
After one week, remove yolks from cure, wash off completely, the lay on cheesecloth or towels to dry for another week.

To build the salad:
Pour about 1-2 ounces of carrot juice into a bowl and drizzle with a teaspoon of pasteurized egg yolk.
Add the Asparagus, Orange segments, desired amount of lump crab to the bowl.
Season with a squeeze of fresh lemon juice
Use a microplane to shave the cured egg yolks onto the salad.

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