Ramblings of a retiree in France
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.
The poached egg
The asparagus and spinach
To dress
1. Start by making the dressing. Mix all the ingredients together, taste and adjust the seasoning if necessary. Set aside.
2. In a large, deep saucepan, on a high heat, bring the water, salt and vinegar to the boil. Crack each egg into its own individual small bowl or cup. 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 and cook the eggs for 3-4 minutes. I generally cook them two at a time.
3. Remove the eggs with a slotted spoon and drain onto a plate lined with kitchen paper. Season with sea salt and freshly ground black pepper. You can make these in advance. Undercook and then reheat gently in warm water.
4. In another medium saucepan, bring the water to the boil with a pinch of salt. Cook the asparagus for no more than 3-4 minutes. The spears should still be al dente. Drain, arrange five spears on each plate and keep warm while dressing.
5. Wilt the wet spinach in a medium pan and sauté it in a little butter, keep warm. Add a tablespoon of spinach to each quintet towards the middle of the spears. Place the poached egg on the spinach, which should stop it from sliding off.
6. Dress the plate with the vinaigrette and scatter over the hazelnuts.
1. Use only green asparagus spears. It doesn’t work as well with the white ones.
2. The dish is equally delicious without the egg and spinach if you prefer something simpler.
3. Do not overcook the aspargus. If you don’t like them boiled you can steam or oven-bake the spears.
My kind of meal, but hubby wouldn’t eat it
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Looks delicious 😋😋😋
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Thanks
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💋❤️❤️❤️
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This looks so appetizing that it will be our next green asparagus dish!
By the way, did I ever tell you that I tried the vegan bolognese with lentils? Big success!
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No you didn’t but thanks for letting me know!
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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.
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Sounds good. I even like mine raw, fresh out of the garden .Sadly mine have disappeared because of over grown weeds and grass. Maybe I can get them back .
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You should try!
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I agree Sheree, I love asparagus and I have been known to have this meal of poached eggs and asparagus for dinner more than once. Lyn
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😎
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Looks delicious. I made something similar recently.
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We love asparagus. Can’t get enough of it!
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Looks really yummy!
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Thank you
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Looks lovely. I wonder why white asparagus is not so popular in the UK? When I lived in South Lincolnshire I used to collect wild samphire, I think that would work well with your recipe.
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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!
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Yes, samphire would also work well with this recipes.
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I could be very happy with that.
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Well I’m sure the Culinary Queen would oblige
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🙂
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Waw, this dish looks so healthy and delicious!
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😎
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I love asparagus, too! What a delicious and healthy recipe, Sheree! Thank you for sharing.
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My pleasure Mark
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