In a medium saucepan, on a high heat, bring the water, salt and vinegar to a boil.
Crack each egg into its own individual small bowl.
Carefully stir the boiling water with a spoon to create a small whirlpool. Gently tip each egg from its bowl into the centre of the swirling water. Turn the heat down to medium, so the water is simmering. Cook the eggs for 3-4 minutes.
With a slotted spoon, remove the eggs one at a time and drain them on a tray lined with kitchen paper.
Season with sea salt and freshly ground black pepper
For the asparagus and spinach:
In a medium saucepan, bring the water to a boil with a pinch of salt.
Cook the asparagus for 3-4 minutes until al dente.
Remove from the water and toss in the mustard dressing. Keep warm.
Heat the butter in a large pan and sauté the spinach for a minute until wilted.
For the mustard dressing:
Mix the ingredient together for the dressing, taste and adjust the seasoning if necessary.
Place in a large bowl, ready to dress the asparagus.
Recipe notes by Raymond Blanc
I look forward to having this dish every year, it is a celebration of the best Hens eggs, organic of course and the first British asparagus, cooked simply, what a treat.
About this recipe
This Asparagus and Soft Poached Egg with Mustard Dressing Recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.