Spring Asparagus And Poached Egg
This recipe features tender asparagus paired with perfectly poached eggs, all brought together in a flavorful chicken stock-based sauce with a touch of sherry vinegar. The dish offers a medley of textures and flavors, from the crunch of fresh asparagus to the creaminess of the runny egg yolk. It's a delightful and elegant dish that makes for a lovely meal any time of the day.
— Constant Cookbook
Ingredients
- 12 large asparagus
- 1 tsp white wine vinegar
- 4 free-range eggs
- 1 tbsp olive oil
- 100ml/3½fl oz chicken stock
- and freshly ground saltblack pepper
- knob of butter
- dash sherry vinegar
Instructions
- Place the asparagus in a large bowl of iced water to freshen and bring out the colour.
- Bring a large pan of water to the boil and add the white wine vinegar.
- To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside.
- Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.
- Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.
- Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.
- Finely slice the reserved raw asparagus spears lengthways.
- Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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