Asparagus Nests with Fenugreek Salsa Verde

Chef Preeti Mistry's classic combination of asparagus and egg has an Indian twist, and it's perfect for pairing with Sauvignon Blanc.
Photo by Noah Fecks / Food styling by Barrett Washburne

Adapted from The Juhu Beach Club Cookbook (Running Press, 2017) by Preeti Mistry and Sarah Henry

Chef Preeti Mistry is the picture of cultural exchange. Born to Indian parents and raised in Ohio, Mistry cut her teeth learning French technique in the U.K. before continent-hopping, competing on Top Chef: Las Vegas and setting up her first restaurant, Juhu Beach Club, near San Francisco. Her debut cookbook, The Juhu Beach Club Cookbook, co-written with Sarah Henry, is a celebration of this fusion, a compendium of Mumbai street food and American sensibilities. This asparagus recipe especially exemplifies Mistry’s eclectic cuisine.

Learn How to Pair Asparagus with Wine

 

Ingredients
  • 2 stalks green garlic
  • 1 cup fresh or dried fenugreek leaves, minced
  • ½ cup neutral oil, such as sunflower or canola
  • 1 cup white wine vinegar
  • Salt and fresh-ground pepper, to taste
  • 4 duck eggs
  • 2 tablespoons unsalted butter
  • 1 bunch asparagus, tough stems removed, cut into 2-inch pieces
  • 1 teaspoon ginger, minced
  • 1 tablespoon preserved Meyer lemon, diced
  • 2 tablespoons chaat masala spice blend
  • 2 sprigs mint, fine-chopped, for garnish
Directions

Trim garlic, and mince light green and white parts of bulbs. Whisk with fenugreek, oil and vinegar. Season with salt and pepper, to taste. Set aside.

In large saucepan, bring water to roaring boil. Lower eggs into water and cook 6 minutes. Meanwhile, fill medium bowl with ice water. Plunge boiled eggs immediately into ice bath. Allow to cool, then peel eggs. Set aside.

In sauté pan, heat butter until it starts to brown. Stir in ginger and let soften about 1 minute. Add asparagus, and sauté until cooked but still firm, 5–7 minutes. Add preserved lemon to asparagus mixture. Season with chaat masala and salt, to taste.

Pile asparagus on 4 plates. Place egg in center of each nest. Drizzle with fenugreek salsa verde. Garnish with mint. Serves 4.

Pair It

Trefethen 2016 Sauvignon Blanc (Oak Knoll District). “The light acidity and lemongrass notes in the wine cut the richness of the duck egg yolk and enhance the subtle hints of preserved meyer lemon,” says Mistry. “The wine’s brightness is well-matched to the punchy spices on the asparagus and leaves a clean, light finish.”

Published on April 7, 2018
About the Author
Sarah E. Daniels
Associate Editor

Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.
Email: sdaniels@wineenthusiast.net
Instagram: @little_honey_dee



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