Recipe courtesy of Bill Telepan
Telepan, New York City
6 tbsp. extra-virgin olive oil
2 large shallots, peeled and quartered
4 large eggs
1 tbsp. lemon juice
1 tsp. red wine vinegar
2 tsp. grain mustard
8 oz. asparagus, peeled if thick and cut into 2-in. pieces
1 tbsp. black mustard seeds
2 tbsp. vegetable stock or water
2 heads frisee, washed and cut into small pieces
8 slices prosciutto
Preheat oven to 400°F. Place 1 tbsp. olive oil in a small ovenproof sauté pan, add shallots, sprinkle with salt. Turn stove on high and cook until shallots begin to sizzle. Cover with a lid or foil and place in oven until tender but not falling apart, about 10-15 minutes. Remove from oven and cool.
For the eggs: Bring water to boil, add eggs and cook for 5 minutes and 15 seconds. Place in ice water for at least 2 minutes. Peel by poking a hole in the shallow or 'bottom' of the eggs.
Spoon boiling water over eggs and let sit 5 minutes.
For the vinaigrette: Place juice, vinegar, mustard and a pinch of salt into a mixing bowl. While whisking, slowly drizzle in 4 tbsp. olive oil. Check seasoning, and set aside.
Heat a medium sauté pan on high heat and add remaining oil. When oil is just below smoking point, add asparagus and cook until lightly brown, about 3-5 minutes depending on thickness. Add shallots and toss on heat for 30 seconds. Take off the flame and add seeds and toast for about 20-30 seconds. Then add stock or water to prevent further browning.
Reheat eggs by placing in a bowl and pouring hot water over them, and let them sit for 5 minutes. Dress frisee with vinaigrette, divide onto four plates or shallow bowl. Top each bowl with 2 slices of prosciutto, 1 egg and asparagus, and eat.