Classic French

New season Asparagus, soft poached egg, mustard dressing

Name: New season Asparagus, soft poached egg, mustard dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1Ltr Water; 2 tsp White wine vinegar; 4 medium Eggs, organic; 1Ltr Water; 16 medium Asparagus spears, trimmed; 30g Unsalted butter; 150g Baby spinach leaves, washed and drained; Salt and pepper to taste; 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; 4 tbsp Hazelnuts, toasted and lightly crushed

The first English Asparagus

Prep 5 minsCook 15 minsServes 4

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

For the poached egg:

1LtrWater
2 tspWhite wine vinegar
4 mediumEggs, organic

For the asparagus and spinach:

1LtrWater
16 mediumAsparagus spears, trimmed
30gUnsalted butter
150gBaby spinach leaves, washed and drained
Salt and pepper to taste

For the mustard dressing:

1 tbspDijon mustard
1 tbspWhite wine vinegar
2 tbspWater
3 tbspNon scented oil (vegetable, refined rapeseed etc)
1 pinchSea salt
1 pinchFreshly ground black pepper

To finish:

4 tbspHazelnuts, toasted and lightly crushed

Method

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
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.
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.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!