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.

26 thoughts on “The Musette: green asparagus with poached egg and vinaigrette

  1. 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.

    Like

    1. The white is very popular in Germany and Switzerland. All the restaurants have Spargelzeit menus. We get more green than white in France but I have both in the fridge. They grow a lot of white asparagus in Spain but it tends to end up bottles or tinned!

      Like

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