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


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