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Salads – Asparagus Salad with Poached Egg and Grilled Sourdough

Asparagus Salad with Poached Egg and Grilled Sourdough, by Reggie Soang

New-season asparagus is slender, tender, and juicy. The best way to enjoy the new-season’s asparagus is to either grill or sear it fast to get the charred flavor without compromising the snappy texture. Dress the asparagus with a squeeze of lemon and drizzles of EVOO. Charred asparagus is wonderful served with poached eggs, Parmesan, arugula, and a side of garlic toast.

For the latest New Lifestyle Cooking Series: 

Asparagus Salad with Poached Egg and Grilled Toast
Serves: make 1 salad

Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:
For the Asparagus:
1 tablespoon cooking oil, plus extra for cooking
1/4 teaspoons salt
1 small bunch asparagus, trimmed 
1 tablespoon lemon juice
1/2 teaspoon chili flakes

To Serve With:
2 tablespoons white vinegar, for poaching the egg
1 poached egg
1 slice of sourdough, or any bread
1 clove raw garlic
Pinch of salt
Pinch of dried chilies flakes
1 tablespoon EVOO
1 tablespoon chopped herbs such as parsley, basil, or mint
1 cup arugula
1 tablespoon lemon juice
1 tablespoon EVOO
Pinch of salt
Pinch of dried chili flakes
5 ciliegine, which is a type of fresh mozzarella with the size of a grape
2 tablespoons grated Parmesan
EVOO, to garnish

  1. Trim asparagus by snapping off 1 stalk at the end; the part where the asparagus breaks is the point where other asparagus could be trimmed off. 
  2. Toss asparagus in the cooking oil and season it with salt. Heat up a non-stick skillet on high heat and pan-sear the asparagus until charred on the outside and still has a crunch for the bite. Add lemon juice and dried chilies at the end of cooking and set them aside. 
  3. To poach an egg, bring up a pot of water to a simmer, just below boiling point. Add the vinegar.
  4. Make a gentle tornado in the center of the pot and add the egg. Poach the egg for 3 minutes to 3 minutes 15 seconds; the egg whites should be firm to the touch around the yolk. Chill the poached egg in ice or cold water until ready to be used. (when assembling the salad, serve the poached egg cold or drop it back in a hot water for 3 minutes, off the heat, and serve it warm)
  5. Grill or toast sourdough until smelling charred and toasty. Rub the grilled sourdough with raw garlic. Drizzle olive oil on top and season it with a pinch of salt and dried chili flakes. Sprinkle chopped herbs over the grilled toast.
  6. Dress the arugula with EVOO and lemon juice in a mixing bowl. Season the salad with a pinch of salt and dried chili flakes. 
  7. To plate the asparagus salad, lay asparagus on the plate, add the poached egg and arugula on top. Tear up the fresh mozzarella and sprinkle them around the plate. Grate Parmesan on top of the salad and garnish with drizzles of EVOO. Serve grilled sourdough on the side. Bon appétit!

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