At a Glance
- Prep Method: null
- Yield: 12
- Ready Time:
Recipe By: David Scott
- 3 bunches California Asparagus Spears, cut 3-inch tips, thinly slice the stalk into circles down to the bark end
- 1 each Spanish Medium Onion, peeled, minced
- 2 each Leeks, whites only, sliced thinly into circles
- 1 tablespoon vegetable oil
- 1 ech Rosated red bell pepper, peeled and diced
- 1 tablespoon fresh parsley, chopped
- 1/8 teaspoon fresh thyme leaves
- 6 each pre-baked Russet potato
- 1 pound Dungeness Crabmeat, picked
- 1/.2 cup sour cream
- 3 tablespoons whole butter
Begin by sweating the asparagus thinly cut stalks, minced onion, and sliced leek in the oil until translucent with no color. Add the roasted red pepper, parsley, and thyme. Remove from heat and allow to cool. In a large mixing bowl, cut the pre-baked potatoes in half-lengthwise, flake the center of the baked potatoes leaving small chunks of potato. Next add the crabmeat, sour cream, and the asparagus mixture, lightly fold together the ingredients. Using a heavy gauge sauté pan, sauté the hash a small amount of whole butter until golden brown. Fill the potato shells and warm in a pre-heated 300-degree oven.
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.
Blanch the asparagus tips in salted water and poach the eggs soft for service.
In the center of a warm serving plate, place the has-filled potato, top with the asparagus spears and the poached egg. Drizzle the egg and the surrounding plate with the “Maltaise” Vinaigrette. Bon Appetite!