#Silo pizza summer salad crack#

To be honest, I was more than slightly skeptical, but the light-green confection was as tasty as the rest of the food, a unique blend of savory and sweet. Like other folks visiting the farm, I did a double take when I got around to dessert - asparagus gelato. White Silo’s dry rhubarb wine was a perfect accompaniment to all of the dishes. Festival-goers could order a bacon, asparagus and tomato sandwich roasted asparagus with a poached organic egg asparagus salad with cherry tomatoes, feta cheese and couscous asparagus soup and an asparagus frittata. In the White Silo kitchen, farm and winery manager Eric Gorman worked up six new recipes for this year’s event with chef Gina Hauspurg. Drizzle on the sauce, top with an egg and season. - Adapted from a recipe by Eric Gorman See More Collapse Turn off the heat, cover the pan and time for 5 minutes.

#Silo pizza summer salad crack#

Crack 1 egg into a custard cup, then one at a time carefully drop the eggs into the water. To poach the eggs, fill a 12-inch nonstick skillet with water, add 1 teaspoon salt and 1 teaspoon white vinegar and bring to a simmer. Add mustard, salt, pepper and cayenne pepper. In a small bowl whisk together lemon zest and juice. Drizzle with olive oil and season with salt and pepper. Layer with roasted asparagus, cooked bacon and sliced tomatoes to make a sandwich. To prepare the basil mayonnaise, blend basil, mayonnaise, salt and pepper in a blender till smooth.

Bacon, Asparagus and Tomato Sandwich (aka BATs)