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Chef Mary Dumont of Harvest – Cambridge, MA
Chef Mary Dumont
Harvest
44 Brattle Street
Cambridge, MA 02138
(617) 868-2255
www.harvestcambridge.com
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Green and White  Asparagus Salad with Prosciutto, Ricotta, Lemon Sabayon, Thai Basil, and Epic Roots Mache

Green and White Asparagus Salad with Prosciutto, Ricotta, Lemon Sabayon, Thai Basil, and Epic Roots Mache
Chef Mary Dumont of Harvest – Boston, MA
Adapted by StarChefs.com
April 2010
Yield: 4 Servings

INGREDIENTS

Lemon Sabayon:
¼ cup heavy cream
4 large yolks
3 tablespoons fresh lemon juice
Salt

Asparagus:
1 bunch white asparagus, peeled
1 bunch green asparagus, peeled

Ricotta:
¾ cup high quality fresh ricotta
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Mache:
8 bundles Epic Roots mache
Fresh lemon juice
1 shallot, minced
2 tablespoons extra virgin olive oil
Salt and pepper

To Assemble and Serve:
1 tablespoon extra virgin olive oil
4 thin slices prosciutto di Parma
8 leaves Thai basil, chiffonade

METHOD

For the Lemon Sabayon:
Whisk heavy cream until soft peaks form. Combine the yolks, lemon juice, and a pinch of salt in a double boiler, whisking constantly. Remove the bowl from the heat occasionally to prevent overheating and curdling. Whisk until the mixture has thickened and the whisk leaves ribbons through the mixture. Remove the bowl from the heat, and gently fold in the whipped cream until completely incorporated. Check seasonings and reserve.

For the Asparagus:  
In a large pot, bring salted water to a rolling boil. Blanch the white asparagus first until just tender and shock in a salted ice water bath. Do the same for the green asparagus.  Remove asparagus from ice water and pat dry. Set aside.

For the Ricotta:
Season the ricotta with salt, pepper, and the olive oil.  Set aside.

For the Mache:
Toss the mache with the lemon juice, shallot, extra virgin olive oil, and season with salt and pepper.

To Assemble and Serve:
Divide the white and green asparagus among four plates and season with salt and pepper and olive oil. Drape the slices of prosciutto on top of the asparagus and spoon the ricotta next to it. Garnish the ricotta with the Thai basil. Drizzle the lemon sabayon alongside the asparagus. Put a small pile of the dressed mache next to the asparagus and serve.


 
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  • Photo Gallery of Chef Mary Dumont of Harvest – Boston, MA
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  • 2010 Los Angeles Rising Star Chef Kuniko Yagi
  • 2007 New York Rising Star Chef Michael Anthony
  • 2007 Atlanta Rising Star Chef Drew Van Leuvan
  • 2009 Boston Rising Star Chef Gabriel Bremer
  • Rhubarb: About Rhubarb and More Recipes

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