In the Kitchen: Iron Chef Elm City

WTNH– Food columnist and professor Stephen Fries and Barcelona Executive Chef Frank Proto talk about the Iron Chef Elm City event and cook up asparagus, beech mushrooms, shallots and a fried egg.

The 7th Annual Iron Chef Elm City is on Sunday April 27. This is a fundraiser for scholarships for hospitality management and culinary arts students at Gateway Community College.
Please see my New Haven Register column for all the details
http://www.nhreg

For information and tickets to the Iron chef Elm City competition, visit stephenfries.com/iron-chef .

The next Iron Chef culinary walking tour will be held on May 31st.

Asparagus, Beech Mushrooms, Shallots and Fried Egg Recipe:

1 bunch asparagus (sliced)
5 tbs olive oil, divided
1 shallot (sliced)
2 cloves garlic (sliced)
3 slices jamon serrano (chopped)
1/2 package brown beech mushrooms
1/2 cup vegetable stock
3 tbs extra virgin olive oil
juice of 1/2 lemon
4 eggs
salt
black pepper

Heat 2 tablespoons olive oil in a large pan. Add the jamon, shallot and garlic, Cook until ham is crisp and shallots are lightly brown. Add the mushrooms and cook for 3-4 minutes. Add the asparagus and vegetable stock and season with salt and pepper. Add 2 tbs of extra virgin olive oil and lemon juice. Heat 1 tbs of oil in a nonstick pan. Fry the 4 eggs sunny side up. Serve the asparagus on a platter topped by the fried eggs. Serves 4

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