The Quince Roasted Asparagus Salad Recipe Serves- 4 Main ingredients: roasted asparagus, shaved asparagus, cherry jam, ricotta, egg yolk sauce, fresh greens and guanciale Roasted asparagus 12 pieces of large, green asparagus 1/2 cup Vegetable stock Canola oil Salt Start a large sauté pan over high heat. Once heated, add about 2 tablespoons of oil. Add Asparagus and sauté over heat for about 4 minutes, until a nice color has been achieved. Add vegetable stock, and cook until it has all evaporated. Season. Asparagus should be cooked, but not mushy. Take out of pan and transfer to the refrigerator. Grilled asparagus tips 12 pieces of asparagus, cut about an inch and a half long Oil, to coat Salt & pepper Preheat grill, and toss asparagus in oil. Season. Place on the grill and cook, turning often, to create a slightly charred, grilled asparagus. Remove from grill, and cool Cherry jam 1 cup pitted cherries 1/3 cup sugar 1/4 cup cherry juice 2 T red wine vinegar Salt 3 T honey Add all ingredients to a pot. Cook down until syrupy and fruit has begun breaking down. Egg Yolk sauce 10 eggs, hard boiled 1/4 cup butter, melted 1/2 cup water 1 t cayenne 1 T lemon juice Salt to taste Remove just the yolks from the eggs and place in blender. Reserve whites for another use. Place everything else in a blender and blend on high, until smooth. This should very much resemble a hollandaise sauce. Shaved asparagus Asparagus bottoms left over from grilled tips 1/2 cup lemon juice 2 T white wine vinegar 1 t sugar Salt to taste 1/2 cup olive oil Take a vegetable peeler and peel the asparagus. You are trying to get full pieces, that look like ribbons. Reserve in ice water until ready to use. Meanwhile, take the rest of the ingredients, and whisk together for the dressing. To serve: Roasted asparagus Grilled asparagus Asparagus "ribbons" Guanciale (or any other cured meats ie. Bacon, pancetta) Arugula Cherry jam Ricotta Egg yolk sauce Place the sauce down on the plate. Toss all the first four ingredients in the dressing and season with salt and black pepper (be careful on seasoning, guanciale is heavily seasoned). Gently place on the plate, and garnish with ricotta, cherry jam, and arugula. To learn more about dining at Quince at the Homestead visit www.quincerestaurant.net

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