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🍽️ Delicate white asparagus with poached egg

257 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the white asparagus and cut off the woody lower ends.
  2. 2. Fill a wide pot with plenty of water, add some honey and salt, and bring the liquid to a boil.
  3. 3. Place the asparagus in the boiling water and let it simmer gently for about 25 minutes until tender.
  4. 4. Remove the asparagus from the water, let it drain, and allow it to cool slightly.
  5. 5. Whisk balsamic vinegar with one to two tablespoons of the asparagus water, oil, salt, and pepper to make the vinaigrette.
  6. 6. Wash the radishes, remove the stems, and slice them thinly.
  7. 7. Wash the chives, shake them dry, and cut them into small rings.
  8. 8. Toss the radish slices and chives with the vinaigrette.
  9. 9. Crack each egg individually into a small bowl or cup.
  10. 10. Pour white wine vinegar into a small pot with one liter of water that is just simmering.
  11. 11. Gently slide each egg from the bowl into the hot water.
  12. 12. Gently shape the egg into a round form with a spoon so that the yolk is enclosed by the white.
  13. 13. Cook the eggs in the simmering, but not boiling, water for four minutes.
  14. 14. Halve the asparagus spears lengthwise and arrange them on four plates.
  15. 15. Drizzle the asparagus with the vinaigrette.
  16. 16. Carefully lift the poached eggs out of the water with a slotted spoon.
  17. 17. Place the eggs on top of the asparagus.
  18. 18. Season the dish with some pepper and enjoy immediately.

Nutrition per serving