Here’s a delicious recipe for poached eggs with asparagus. I was inspired by the excellent book Nature – Simple, Sain et Bon, Alain Ducasse, LEC (Les Editions Culinaires), 380 pages. The color and texture of poached eggs pair perfectly with asparagus. In this recipe, the sherry and shallot vinaigrette, along with the raw asparagus shavings, add a touch of originality to this classic dish!
Updated on 14 April 2025 by
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Oeufs pochés aux asperges : Portions
ForIngredients for Oeufs pochés aux asperges
- For asparagus and eggs
- For the dressing
Oeufs pochés aux asperges : instructions
- Making the vinaigrette
- 1Mix the oil and vinegar. Peel the shallot, rinse the tarragon, and chop them finely. Add them to the vinaigrette.
- 2Add a pinch of Espelette pepper and season with salt.
- Preparing the asparagus and eggs
- 3Rinse and clean the asparagus, peel the lower half, and trim off the tough ends.
- 4Place your plates in the oven at 100°C so they are nice and warm when it's time to serve.
- 5Set aside two asparagus spears for the final garnish. Place the rest in boiling water. Cook for 10 minutes.
- 6Meanwhile, poach the eggs. Bring a large pot of water to a boil. Once it’s boiling, turn off the heat, crack the eggs, and gently slide them, one at a time, into the water. Do not stir, and let them cook for 5 minutes. Remove each egg with a slotted spoon, and set aside while you prepare the asparagus.
- 7Use a mandoline to slice the raw asparagus into thin strips.
- Assembly and service
- 8Arrange 4 asparagus spears on each plate. Place a poached egg in the center and slice it.
- 9When the asparagus is cooked through, drain it.
- 10Sprinkle with asparagus shavings and Espelette pepper. Place the vinaigrette in a small bowl and serve immediately!
Notes
WHAT SHOULD YOU DRINK WITH THESE POACHED EGGS AND ASPARAGUS? - A white wine (Vouvray, Anjou).
Recette simple et délicieuse ! Merci Falbala 🙂