Enjoy the late days of asparagus season with this recipe from Bay Area chef Calley Prezzano. She uses pullet eggs as a perfect creamy topping for a summer crostini. The large and luscious yolk combined with grilled lemon is reminiscent of a light hollandaise. Prezzano recommends the eggs at Shelly’s Farm Fresh in Brentwood, where they sell large chicken eggs as well as the smaller pullet egg from the first few months when a young hen begins to lay. Prezzano serves this dish warm as an appetizer or as part of a savory brunch.
4 slices of rustic bread
1 bunch asparagus, ends removed
1 lemon, cut in half
4 ounces chévre (goat cheese)
4 pullet eggs from Shelly’s chickens
1 pint fresh blackberries
Preheat grill to medium heat. Place lemon halves on the grill, flat side down. Grill for about 10 minutes, until caramelized. Meanwhile, lightly oil and season the bread and asparagus. Grill bread on both sides until toasted, and asparagus for about 7 minutes, until tender. Spread goat cheese on toast and set aside. In a small pan with a thin layer of oil, individually fry the eggs. Place the toast on four plates, top each with a quarter of the asparagus and one pullet egg. Squeeze the grilled lemon over the top of each dish and sprinkle with salt and fresh blackberries.
Photo by Calley Prezzano.