Asparagus and Soft-Boiled Egg with Buttermilk Dressing

Asparagus and soft boiled egg recipe with buttermilk dressing and croutons tossed in tarragon salsa verde Chef Curtis Gamble, Station.

Chef Curtis Gamble invited TABLE Magazine to spend a day in his kitchen with simple recipes and springtime flavors.

We started our day together with a plate of thinly sliced cucumbers with shallots, crumbled feta, fresh dill, and a sprinkle of Aleppo chile. Chef Gamble had our full attention with this first delicate and delicious plate. “I look for ways to be reductive,” Curtis says, explaning his keep it simple ethos. “Limiting myself to a certain ingredient or idea leads to creativity with texture, salt, fat, and acid. Allowing space and room for flavor to breath is a skill.”

We moved on to Roasted Eggplant with Anchovy Almond Crumble. As always when good food hits the table, stories were shared. “I grew up with a single mom, very food insecure, and that has had the most impact on the way I like to cook,” Curtis recounts. “Whether my mom was breading off-cuts like chicken livers in seasoned flour and frying them or pulling potatoes and spring onions from our modest garden, we would always eat humbly but well-seasoned. My first real job was as a prep cook at a big-box rib joint, and from there I never turned back. One foot in front of the other took me from culinary school to Grit and Grace, to Station.”

The Gnocchi alla Romana with Pesto Genovese arrive, along with English peas with soffrito, yogurt and lemon, and the gorgeous asparagus platter shown here. We exclaim that we will never forget these gnocchi, with their earthy crispiness playing off of the vivid, garlicky sauce. Or any of Chef Gamble’s veggie-forward dishes.

Curtis responds, “As brutal as this pandemic is, the thing that it has really made me appreciate is the connections and the memories we facilitate for people.”

Asparagus and Soft-Boiled Egg with Buttermilk Dressing and Sourdough Croutons Tossed in Tarragon Salsa Verde

2 bunches extra-large asparagus, blanched

EVOO

2 slices of toasted sourdough

Tarragon Salsa Verde (recipe follows)

Soft-boiled egg

Red wine vinegar

Buttermilk Dressing

2 egg yolks

2 lemons zest and juice

2 tbsp Dijon mustard

2 tbsp champagne vinegar

1 tbsp water

2 tbsp dill, minced

2 tbsp parsley, minced

2 tbsp chives, chopped

12 oz canola oil

12 oz buttermilk

In the food processor bowl combine all ingredients except oil and buttermilk. With the processor running slowly, add oil in a small steady stream until incorporated and you have mayo! Add buttermilk in a steady stream as well and season with salt and pepper to taste.

Soft-Boiled Egg

6 eggs

Prepare an ice bath and bring a pot of salted water to a boil. Drop eggs in and cook for exactly 5 min. Place in ice water to cool. Once cool, peel.

Tarragon Salsa Verde

1 bunch parsley

4 oz tarragon, rough-chopped

2 tbsp red wine vinegar

1 tbsp cracked whole coriander

1 tbsp cracked whole fennel

1 tsp smoked paprika

1 tsp aleppo pepper flakes

1 whole shallot minced

2 cloves garlic, minced

Zest of 2 lemons

Combine all ingredients and add salt and pepper to taste.

To finish:

Spoon a small amount of buttermilk dressing onto a serving platter. In a mixing bowl, toss asparagus with salt, pepper, red wine vinegar and a touch of EVOO. Place over buttermilk. Into the same bowl add torn, bite-size pieces of toasted sourdough, toss with the salsa verde, and spoon over the asparagus. Slice your eggs in half, quickly place over the asparagus and serve immediately.

STORY AND STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / FOOD AND RECIPE BY CHEF CURTIS GAMBLE, STATION