ASPARAGUS CRAB HASH, POACHED EGG "MALTAISE" VINAIGRETTE RECIPE BY: Dean A. omas CEC CCE YIELD: 12 Servings INGREDIENTS: 3 Bunches California Asparagus Spears (cut 3 inch tips, thinly slice stalk into circles down to the bark end) 1 each Spanish Onion, peeled and minced 2 each Leeks, whites only, sliced thinly into circles 1 TB Vegetable Oil 1 each Roasted Red Bell Pepper, peeled and diced 1 TB Fresh Parsley, chopped 1/8 tsp Fresh yme Leaves 2 each Pre-baked Russet Potatoes 1/2 Lb. Pre-cooked Linguini Pasta, cut into 2 inch pieces 1 Lb. Claw Crabmeat 1/2 Cup Sour Cream 3 TB Butter "MALTAISE" VINAIGRETTE: 3 each Clementines (oranges), juice and zest 1 tsp Sherry Wine Vinegar 2 tsp Dijon Mustard 1 each Shallot, ﬁnely minced 1/2 Cup Extra Virgin Olive Oil 12 each Large Eggs, poached soﬅ METHOD OF PREPARATION (ASPARAGUS CRAB-HASH): 1. Begin by sweating the asparagus cut stalks, minced onion, and sliced leek in the oil until translucent with no color. 2. Add the roasted red pepper, parsley, and thyme. Remove form heat and allow to cool. 3. In a large mixing bowl, ﬂake the center of the baked potatoes leaving small chunks of potato. 4. Add the linguini, crabmeat, sour cream, and the asparagus mixture, lightly fold together the ingredients. 5. Using a heavy gauge sauté pan, portion the hash into twelve free form cake servings and sauté in the butter until golden brown. 6. Blanch the asparagus tips in salted water and poach the eggs soﬅ for service. METHOD OF PREPARATION ("MALTAISE" VINAIGRETTE): 1. To prepare the “Maltaise” Vinaigrette, place the Clementine juice and zest, sherry vinegar, Dijon mustard, and shallot. Using a whisk, emulsify the olive oil. Adjust seasoning and reserve for service. FOR PRESENTATION: In the center of a warm serving plate, place the crispy hash, top with the asparagus spears and the poached egg. Drizzle the egg and the surrounding plate with the “Maltaise” vinaigrette.

ASPARAGUS CRAB HASH, POACHED EGG MALTAISE …Using a whisk, emulsify the olive oil. Adjust seasoning and reserve for service. FOR PRESENTATION: In the center of a warm serving plate,

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Page 1: ASPARAGUS CRAB HASH, POACHED EGG MALTAISE …Using a whisk, emulsify the olive oil. Adjust seasoning and reserve for service. FOR PRESENTATION: In the center of a warm serving plate,

ASPARAGUS CRAB HASH, POACHED EGG "MALTAISE" VINAIGRETTERECIPE BY: Dean A. Thomas CEC CCEYIELD: 12 Servings

INGREDIENTS:

3 Bunches California Asparagus Spears (cut 3 inch tips, thinly slice stalk into circles down to the bark end)1 each Spanish Onion, peeled and minced2 each Leeks, whites only, sliced thinly into circles1 TB Vegetable Oil1 each Roasted Red Bell Pepper, peeled and diced1 TB Fresh Parsley, chopped1/8 tsp Fresh Thyme Leaves2 each Pre-baked Russet Potatoes1/2 Lb. Pre-cooked Linguini Pasta, cut into 2 inch pieces1 Lb. Claw Crabmeat1/2 Cup Sour Cream3 TB Butter

"MALTAISE" VINAIGRETTE:

3 each Clementines (oranges), juice and zest1 tsp Sherry Wine Vinegar2 tsp Dijon Mustard1 each Shallot, finely minced1/2 Cup Extra Virgin Olive Oil

12 each Large Eggs, poached soft

METHOD OF PREPARATION (ASPARAGUS CRAB-HASH):

1. Begin by sweating the asparagus cut stalks, minced onion, and sliced leek in the oil until translucent with no color.

2. Add the roasted red pepper, parsley, and thyme. Remove form heat and allow to cool.

3. In a large mixing bowl, flake the center of the baked potatoes leaving small chunks of potato.

4. Add the linguini, crabmeat, sour cream, and the asparagus mixture, lightly fold together the ingredients.

5. Using a heavy gauge sauté pan, portion the hash into twelve free form cake servings and sauté in the butter until golden brown.

6. Blanch the asparagus tips in salted water and poach the eggs soft for service.

METHOD OF PREPARATION ("MALTAISE" VINAIGRETTE):

1. To prepare the “Maltaise” Vinaigrette, place the Clementine juice and zest, sherry vinegar, Dijon mustard, and shal-lot. Using a whisk, emulsify the olive oil. Adjust seasoning and reserve for service.

FOR PRESENTATION:

In the center of a warm serving plate, place the crispy hash, top with the asparagus spears and the poached egg. Drizzle the egg and the surrounding plate with the “Maltaise” vinaigrette.