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Serves 4
Ingredients:

For chicken liver:
1/2-lb. fresh chicken liver (soak in cold water overnight)
2 tsp. extra-virgin olive oil
1/4-cup chopped onion
1/4-tsp. chopped garlic
1 Tbs. chopped bacon
2 tsp. dry white wine
2 Tbs. tomato puree
1/2-tsp. chopped caper
salt and pepper

For soft-boiled egg:
4 each fresh farm eggs

For asparagus:
16 each asparagus, extra-large
1 Tbs. extra-virgin olive oil

For salsa verde:
2 Tbs. chopped parsley
1 tsp. chopped basil
1 tsp. chopped caper
1/4-cup cherry tomato halves
3 Tbs. extra-virgin olive oil
1 tsp. sherry vinegar

For garnish:
4 slices Ciabatta Bread, 1/2-inch thick
1 Tbs. extra-virgin olive oil
2 oz. shaved Parmesan cheese

Directions:

To make the chicken liver:

1. Dry the chicken liver with a paper towel and remove any tough veins.
   
2. Heat the oil in a large sauté pan over medium heat, add the onion, garlic and bacon, sauté for about 3 minutes until the onion is soft.
   
3. Add the liver and sauté for 2 minutes then add the wine, tomato puree and caper.
   
4. Cook for 3 minutes until the liver is medium (pink interior).
   
5. Season to taste with salt and pepper.
   
6. Put everything in a food processor and chop coarsely.

To make the soft-boiled egg (can be done a day ahead):

1. Take the eggs out from the refrigerator at least one hour before start cooking.
2. Fill a medium saucepan halfway with water and bring to a simmer.
   
3. Gently place the eggs in the simmering water and cook for 7 minutes.
   
4. Remove from the hot water and shock in ice water for 5 minutes.
   
5. Carefully peel the shell.
   
6. Cover and refrigerate until needed.
   
7. Just before serving, return the water to a simmer to reheat the eggs.

To prepare the asparagus:

1. In a large sauté pan, bring enough water to a boil to blanche the asparagus and season with salt (should be salty).
   
2. Trim off the bottom of the asparagus and peel bottom half to remove tough skin.
3. Blanch the asparagus in the water for about 1 minute (cooked but still al dente).
4. Carefully remove the asparagus and shock in ice water, completely cool off, then dry with paper towel.
   
5. Marinate them in the oil.
   
6. Cover with plastic wrap and refrigerate until use.

To make the salsa verde:

1. In a medium size mixing bowl, combine all the ingredients.
   
2. Season with salt and pepper.

Assembly:

1. Preheat the grill at least 15 minutes before needed.
   
2. Season the asparagus with salt and pepper the grill for just a couple of minutes.
3. Meanwhile, brush the bread with the oil and grill until both sides are golden brown.
4. If you don't have a grill, you can sauté the asparagus and toast the bread.
5. Mound the liver on the bread and keep warm.
   
6. Reheat the eggs in the simmering water for one minute and pat dry with a towel.
7. Divide the asparagus on four hot plates with the heads facing the same direction.
   
8. Place the liver crostini on top of the asparagus then place an egg on the crostini.
9. Drizzle the salsa verde over and arrange the cheese over all.

Copyright Hiro Sone 2004