When Scotty and I attended the Taste of Edinburgh this was a recipe featured at one of the cooking demonstrations. Now the British take their asparagus very seriously! And for good reason: it’s delicious over here. I’ve always loved asparagus but the stuff over here is absolutely delicious. To make it even better there is a stand at the Farmer’s Market that sells three huge bunches for £5.00 – which is a bargain. This recipe is now a favorite! I hope you enjoy it.
Asparagus Salad with Poached Eggs
- several bunches of asparagus
- 1-2 eggs per person
- 1-2 shallots finely chopped
- zest and juice from one unwaxed lemon
- olive or walnut oil
- toast to serve
- chopped parsley for garnish
In one pan heat some salted water to a boil. While waiting for the water to boil remove the woody parts from the asparagus. The easiest way to do this is just to take each spear of asparagus and bend it until it snaps. It will automatically break off at the woody part leaving the tender part. I’ve been freezing the woody parts to cook up in a soup later – once I have enough I will post that recipe.
In another pan heat water along with a small splash of vinegar to a boil. We will poach an egg in here once the water reaches boiling.
While you’re waiting for all that water to boil make the dressing by combining the zest of the lemon with the chopped shallot. Add the juice of the lemon along with equal parts water – about 1/2 cup each. Salt to taste and mix until the dressing takes on a creamy texture. I make this in a jar and just shake it really well.
Once the salted water has begun boiling add the asparagus and steam for 1-2 minutes until it’s bright green and a bit tender. Remove from pan and blot dry with a paper towel. Cut into bite sized pieces. Arrange on a plate.
When the water with the vinegar has begun boiling reduce the heat to very low. Stir the water to create a small whirlpool and gently break the egg into the water. The vinegar will help the protein to bind and prevent the white from spreading breaking apart in the water. Let cook on very low temperature for about three minutes or until the white has become opaque.
Carefully remove from water with slotted spoon and place on a paper towel to dry off. Place egg in middle of asparagus. Drizzle asparagus with dressing, salt the egg, sprinkle with parsley and serve with toast. This is so so so delicious!!!