The Musette: green asparagus with poached egg and vinaigrette

I adore asparagus and can happily eat it most days once it first appears in spring. Green or white? I adore both. Typically, it is served with melted butter or hollandaise sauce. Sadly, both of these options are forbidden and, consequently, I’ll serve my portion with either lemon juice or a vinaigrette dressing while my beloved enjoys his served with a poached egg. Sometimes, I’ll add boiled new potatoes and a slice of cooked ham or veal to turn his portion into a more substantial course. However, this recipe is my starter version.

Ingredients (serves 4)

The poached egg

  • 1ltr (4 cups) boiling water
  • 2 tsp white wine vinegar
  • 4 medium-sized eggs, fresh organic

The asparagus and spinach

  • 1ltr (4 cups) boiling water, salted
  • 20 medium-sized asparagus spears, trimmed to approx. same length
  • 1 tbsp unsalted butter
  • 150g (2/3 cup) baby spinach leaves, washed
  • sea salt and freshly ground pepper to taste

To dress

  • 1 tbsp Dijon mustard
  • 1 tbsp freshley squeezed organic lemon juice
  • 2 tbsp water
  • 3 tbsp non-scented vegetable oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 4 tbsp hazelnuts, toasted and lightly chopped

Method

1. Start by making the dressing. Mix all the ingredients together, taste and adjust the seasoning if necessary. Set aside.

Sculpture Saturday #6

It’s my sixth participation in this challenge hosted by the Mind over Memory blogger and this week I’ve picked one from our 2018 trip to the  Fondation Louis Vuitton, in Paris. This sculpture (2018) by Jean-Marie Appriou called Lips and Ears was featured in its Open Space. A monumental sculpture in aluminium of two heads, supported by a boat. Anonymous and universal, these frozen figures seem to share a secret but I don’t now what it is!

  • Share a photo of a sculpture
  • Link to the Mind over Memory’s post for Saturday Sculpture

Go on, give it a go, you know you want to!