Asparagus and poached egg salad recipe

1. 1

   Wash lettuce and rocket leaves and pat dry with paper towels or use a salad spinner.

2. 2

   Put aside.

3. 3

   Holding it at the bottom, bend each asparagus spear until it snaps; save the bottoms, you can make another dish from them, like soup.

4. 4

   With the tops, trim them until the lower stem is smooth, then place in a pan and cook for 3 minutes on a low simmer.

5. 5

   In a bowl, whisk together the rapeseed oil, vinegar, honey and shallot to make a vinaigrette.

6. 6

   In a separate bowl, whisk together 2 egg yolks.

7. 7

   Slowly add the vinaigrette, mixing continuously, making a sweet vinaigrette style mayonnaise.

8. 8

   Poach the four eggs.

9. 9

   A great trick to hold the egg together when cooking is to place the whole egg (shell on) in simmering water for 10 seconds, then place it in cold water until its cool enough to touch.

10. 10

    Next, crack it open and place into simmering water and cook for 3 minutes.

11. 11

    Add a few drops of vinegar to the water too.

12. 12

    Place the leaves and asparagus in a bowl, drizzle the mayonnaise down the inside of the bowl, then gently toss.

13. 13

    Arrange the leaves and asparagus on a plate, place the poached eggs on top and sprinkle with a little salt & pepper to season.

* Per serving · 4 servings · Values may vary.

No additional tips available.