Nutrition Facts
4 servings
4
Recipe for White Asparagus in a Bridge Style with Vinaigrette and Soft-Boiled Egg
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Discover the recipe created by the chef for the latest Gourmet Fortnight.
Asparagus and Eggs
3 White asparagus
1 Coarse salt
6 Egg
1 White vinegar
Vinaigrette
1 Dijon mustard
1 pinch Fine salt
1 pinch Ground white pepper
1 Sherry vinegar
200 Oil (sunflower or olive)
Directions
1
Preparation of the asparagus: In a large pot, bring 4 liters of salted water to a boil. Immerse the asparagus in it. Let them cook on high heat for 6 to 7 minutes. Place the asparagus in a bowl filled with cold water and ice for 4 minutes. Put them in a strainer.
2
Preparation of the eggs: Reuse the cooking water from the asparagus to cook the eggs by adding lemon. Boil this lemony water, then poach the eggs for 5 minutes. Transfer them to a bowl of iced water. Let them cool for 10 minutes, then peel them.
3
Sauce preparation: In a bowl, add salt, pepper, mustard, and vinegar. Whisk well, then gradually add the oil like making mayonnaise.
4
To finish the plating: Cut the asparagus in half. Drizzle with vinaigrette. Warm the eggs in a pot filled with hot water for 1 minute. Place them on the asparagus and pierce the egg at the last moment with the tip of a knife.
Ingredients
Asparagus and Eggs
3 White asparagus
1 Coarse salt
6 Egg
1 White vinegar
Vinaigrette
1 Dijon mustard
1 pinch Fine salt
1 pinch Ground white pepper
1 Sherry vinegar
200 Oil (sunflower or olive)
Directions
Directions
1
Preparation of the asparagus: In a large pot, bring 4 liters of salted water to a boil. Immerse the asparagus in it. Let them cook on high heat for 6 to 7 minutes. Place the asparagus in a bowl filled with cold water and ice for 4 minutes. Put them in a strainer.
2
Preparation of the eggs: Reuse the cooking water from the asparagus to cook the eggs by adding lemon. Boil this lemony water, then poach the eggs for 5 minutes. Transfer them to a bowl of iced water. Let them cool for 10 minutes, then peel them.
3
Sauce preparation: In a bowl, add salt, pepper, mustard, and vinegar. Whisk well, then gradually add the oil like making mayonnaise.
4
To finish the plating: Cut the asparagus in half. Drizzle with vinaigrette. Warm the eggs in a pot filled with hot water for 1 minute. Place them on the asparagus and pierce the egg at the last moment with the tip of a knife.
Notes
-
Waouh80
Simple, quick. I didn't have sherry vinegar, so I used apple cider vinegar, but it was lacking some zing! I will make this recipe again, but this time with sherry vinegar. -
Flore
I am making this recipe that seems good to me, but I have two problems: - Cooking white asparagus: 15-20 minutes; otherwise, it's inedible. - Cooking "poached" eggs in "lemon water," then peeling them?! Do we cook them with or without the shell?! -
Nini
Which vinegar should we use, sherry vinegar or white vinegar? -
Fanny tbdmc
Simply excellent! -
JulieTTe
Wonderful recipe that impressed my friends with its presentation :-)
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