Lukewarm asparagus salad with wild garlic vinaigrette and poached egg
This lukewarm asparagus salad is the culinary embodiment of spring and brings seasonal freshness straight to your table. We combine tender cooked white asparagus with a tangy vinaigrette made from fresh wild garlic, which is perfectly complemented by a velvety poached egg. When the liquid egg yolk flows over the asparagus, it creates a creamy sauce that harmonizes perfectly with the spicy notes of the wild garlic. Together with a classic Silvaner or a spicy Veltliner, you will experience a pairing that impresses with its contrasts and freshness. An ideal dish for a light lunch or as a sophisticated starter for the Easter menu, which will delight every guest with its simple preparation and high-quality aroma and awaken anticipation for the first warm days of the year.
Cooking utensils
- 1 Large pot for the asparagus
- 1 Smaller pot (for the egg)
- 1 Cutting board
- 1 Blender or small mixer
- 1 Skimmer
Ingredients
- 500 g white asparagus
- 2 fresh eggs Size M
- 1 bunch of wild garlic approx. 50 g
- 4 1 tbsp olive oil
- 2 tablespoon white balsamic vinegar
- 1 tsp honey
- 1 tsp mustard medium hot
- Salt and white pepper
- 1 A pinch of sugar
- 1 Shot of white vinegar for the poaching water
Preparation
PREPARATION:
- Peel the asparagus and cut off the woody ends.
- Cut the asparagus spears into bite-sized, diagonal pieces.
- Wash the wild garlic, shake dry and roughly chop.
- For the vinaigrette, puree the wild garlic, olive oil, balsamic vinegar, honey and mustard.
- Season to taste with salt, pepper and a pinch of sugar.
COOKING STEPS:
- Bring a pan of salted water and a pinch of sugar to the boil.
- Cook the asparagus pieces in the pan for approx. 8 to 10 minutes until al dente.
- At the same time, heat the water in a small pan with a dash of white vinegar.
- The water should be boiling, but not bubbling.
- Carefully crack one egg into a small bowl.
- Use a spoon to create a whirlpool in the water.
- Slide the egg into the center of the strudel.
- Poach for approx. 3 to 4 minutes until the egg whites are firm.
- Remove with a slotted spoon and drain briefly on kitchen paper.
DIRECTIONS:
- Drain the warm asparagus and place in a bowl while still moist.
- Immediately mix the wild garlic vinaigrette into the warm asparagus.
- Divide between two plates.
- Carefully place the poached egg in the middle of the salad.
- Sprinkle with a pinch of coarse salt and pepper.
- Serve while still lukewarm.
SUPPLEMENTS:
- Fresh baguette or ciabatta
- Crispy fried ham cubes (optional)
- Small young potatoes
Nutritional values per portion
Calories: 340kcalCarbohydrates: 12gProtein: 16gFat: 24g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat