Adapted from The Juhu Beach Club Cookbook (Running Press, 2017) by Preeti Mistry and Sarah Henry
Chef Preeti Mistry is the picture of cultural exchange. Born to Indian parents and raised in Ohio, Mistry cut her teeth learning French technique in the U.K. before continent-hopping, competing on Top Chef: Las Vegas and setting up her first restaurant, Juhu Beach Club, near San Francisco. Her debut cookbook, The Juhu Beach Club Cookbook, co-written with Sarah Henry, is a celebration of this fusion, a compendium of Mumbai street food and American sensibilities. This asparagus recipe especially exemplifies Mistry’s eclectic cuisine.
Published: April 7, 2018
Trim garlic, and mince light green and white parts of bulbs. Whisk with fenugreek, oil and vinegar. Season with salt and pepper, to taste. Set aside.
In large saucepan, bring water to roaring boil. Lower eggs into water and cook 6 minutes. Meanwhile, fill medium bowl with ice water. Plunge boiled eggs immediately into ice bath. Allow to cool, then peel eggs. Set aside.
In sauté pan, heat butter until it starts to brown. Stir in ginger and let soften about 1 minute. Add asparagus, and sauté until cooked but still firm, 5–7 minutes. Add preserved lemon to asparagus mixture. Season with chaat masala and salt, to taste.
Pile asparagus on 4 plates. Place egg in center of each nest. Drizzle with fenugreek salsa verde. Garnish with mint. Serves 4.
Trefethen 2016 Sauvignon Blanc (Oak Knoll District). “The light acidity and lemongrass notes in the wine cut the richness of the duck egg yolk and enhance the subtle hints of preserved meyer lemon,” says Mistry. “The wine’s brightness is well-matched to the punchy spices on the asparagus and leaves a clean, light finish.”