CHEF’S CHOICE Chilled Asparagus Salad with Crisp Pancetta Bacon and Farm Egg Gribiche


Chilled Asparagus Salad with Crisp Pancetta Bacon and Farm Egg Gribiche

By Paul Bachand of Farm to Fork Restaurant in Dundee

“As history and society dictates, asparagus is one of the most challenging vegetables to pair with wine. You will be pleasantly surprised how the components of this dish work together to create a harmonious balance in textures and flavors, while matching the fatty richness of the Gribiche with the bright acidity of bone-dry whites from the Willamette Valley.” — Paul Bachand

1 pound asparagus (try Viridian Farms; available at Portland Farmers Market)
3 soft-cooked eggs; whites separated from yolks (you may use hard-boiled eggs)
1 tablespoon each of finely minced capers, shallots and cornichons
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh tarragon, chopped
* kosher salt and fresh black pepper, to taste
8 ounces pancetta bacon

1. Bring a large pot of heavily salted water to a rolling boil. Snap asparagus at bottom where it breaks naturally, and place in boiling water. Cook for 1 minute, remove from water, and place directly into bowl of ice water for 3 minutes, until chilled. Remove from water, and dry between paper towels; refrigerate until ready to serve. 2. Farm Egg Gribiche: Roughly chop egg whites and set aside. Mash egg yolks with capers, shallots, cornichons and mustard. Stir in vinegar until fully incorporated, whisk in olive oil and season with salt and pepper. Gently fold egg whites into yolk mixture, followed by tarragon; refrigerate until ready to use. 3. Place bacon in skillet over medium heat and cook slowly until crisp, place on paper towels to drain. 4. Assembly: Place asparagus on a large rectangular platter with all tips facing the same direction. Spoon the Gribiche down the middle of the asparagus, running opposite direction of spears. Top with crisp pancetta, and lightly dust with sea salt. Yields 4 servings.

Wine Suggestion: Dry Riesling, Rosé or Pinot Gris

Farm to Fork

Executive Chef Paul Bachand (formerly at Hunter’s Ridge in Sherwood; pictured right) gives farm-fresh food new meaning at the just-opened Inn at Red Hills in Dundee. Named Farm to Fork, the restaurant features sustainable, organic local fare. All menu items, including charcuterie, cheeses, pastries and desserts, are made in house; and the restaurant will soon have its own farm for produce.

For more about the Inn at Red Hills, call 877-544-1314 or visit

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