This Asparagus and Soft Poached Egg with Mustard Dressing Recipe is a celebration of the best Hens eggs, organic of course, and the first British asparagus, cooked simply, what a treat.
Prep time:
5 Mins
Cook time:
15 Mins
Effort:
Easy
Yield:
Serves 4
Image: Raymond Blanc
Ingredients
For the poached egg:- 1ltr water
- 2 tsp white wine vinegar
- 4 medium eggs, organic
- 1ltr water
- 16 medium asparagus spears, trimmed
- 30g unsalted butter
- 150g baby spinach leaves, washed and drained
- Salt and pepper to taste
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp water
- 3 tbsp non-scented oil (vegetable, refined rapeseed, etc.)
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 4 tbsp hazelnuts, toasted and lightly crushed
Method
For the poached egg:
- 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.
