New season Asparagus, soft poached egg, mustard dressing

5 mins

15 mins

I look forward to having this dish every year, it is a celebration of the best Hens eggs, organic of course and the first British asparagus, cooked simply. What a treat!

Ingredients Required

For the poached egg:

1Ltr: Water

2 tsp: White wine vinegar

4 medium: Eggs, organic

For the asparagus and spinach:

1Ltr: Water

16 medium: Asparagus spears, trimmed

30g: Unsalted butter

150g: Baby spinach leaves, washed and drained

: Salt and pepper to taste

For the mustard dressing:

1 tbsp: Dijon mustard

1 tbsp: White wine vinegar

2 tbsp: Water

3 tbsp: Non scented oil (vegetable, refined rapeseed etc)

1 pinch: Sea salt

1 pinch: Freshly ground black pepper

To finish:

4 tbsp: Hazelnuts, toasted and lightly crushed

Cooking Method

Step 1

For the poached egg: In a medium saucepan, on a high heat, bring the water, salt and vinegar to the boil. Crack each egg into its own individual small bowl. 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 (*2). With a slotted spoon, remove the eggs one at a time and drain them onto a tray lined with kitchen paper. Season with sea salt and freshly ground black pepper

Step 2

For the asparagus and spinach: In a medium saucepan, bring the water to the boil with a pinch of salt. Cook the asparagus for 3-4 minutes until al dente. Remove from the water and toss in the mustard dressing to keep warm. Heat the butter in a large pan and sauté the spinach for a minute until wilted.

Step 3

For the mustard dressing: Mix the ingredient together for the dressing, taste and adjust the seasoning if necessary. Place in a large bowl, ready to dress the asparagus.