Jeremy Restaurant's asparagus with morels - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Jeremy Restaurant's asparagus with morels

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Get this recipe courtesy Chef Jeremy Grandon from Jeremy Restaurant and Bar (1978 Cass Lake Road, Keego Harbor). Learn more at www.JeremyRestaurantAndBar.com.

8 spears jumbo asparagus
2 tablespoons olive oil
1 tablespoon aged sherry vinegar
1/8 cup shaved parmesan cheese
1 head radicchio
few sprigs of arugula
2 eggs
1 tablespoon white truffle oil
1 cup raw morel mushrooms, cleaned
1 leek, washed and thinly sliced
¼ cup cooked farro grains
salt and pepper

Place the asparagus in a pan and add 1 tablespoon olive oil and salt and pepper. Toss to combine. Place under a broiler and cook until tender, about 3 minutes, turning once. Place the morels and leeks in a small sauce pot and cover with vegetable broth. Simmer them over medium heat until cooked, about 3-4 minutes once the liquid boils. Remove the morels from the pot and reduce the liquid until 2 tablespoons remain. Add the morels and leeks back to the liquid and add the vinegar and remaining olive oil. Toss to combine and season with salt and pepper.

Place the asparagus on a platter and place the morels and their juices over the asparagus. Cook the eggs sunny side up and place over the morels. Garnish with the remaining ingredients.

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