FARMERS’ MARKET ASPARAGUS SALAD WITH FARM EGG AND MINNEOLA TANGELO
Recipe by Courtney McDonald
1 bunch asparagus, tough ends removed
1 stalk green garlic, ends trimmed and thinly sliced
1 bunch radishes, thinly sliced
1 Minneola tangelo, zest removed, peeled and segmented
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.