Asparagus, Ham, And Poached Egg Salad
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
62
Spice
54
Sweetness
43
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Prepare a large bowl of ice water
2
Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat
3
Add the coarse salt and the asparagus
4
Blanch, uncovered, until crisp-tender, about 3 minutes
5
(Cooking time will vary according to the size and tenderness of the asparagus
6
) Immediately remove the colander from the water, letting the water drain from the asparagus
7
Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color
8
(The asparagus will cool in 1 to 2 minutes
9
After that, they will soften and begin to lose crispness and flavor
10
) Drain the asparagus and wrap it in a thick kitchen towel to dry
11
(Do not cook the asparagus in advance or it will lose its crispness
12
) Break each egg into a ramekin or small cup
13
Set aside
14
In a large, shallow saucepan, bring 2 inches of water to a boil
15
Add the vinegar
16
One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently
17
Turn off the heat and cover the pan
18
Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes
19
With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels
20
Place the salad greens and chives in a large salad bowl
21
Toss with just enough dressing to coat the greens lightly and evenly
22
Place the asparagus on a large plate and add just enough dressing to lightly coat the spears
23
Roll the asparagus in the dressing
24
Arrange the dressed greens at one side of each of 4 large dinner plates
25
(Rectangular plates are particularly beautiful here
26
) Carefully place a poached egg alongside
27
Arrange 4 asparagus spears next to the eggs
28
Carefully drape a slice of ham over each of the poached eggs
29
Season the greens lightly with fine sea salt and generously with pepper
30
Sprinkle with chives
31
Serve with the toast
32
Prepare a large bowl of ice water
33
Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat
34
Add the coarse salt and the asparagus
35
Blanch, uncovered, until crisp-tender, about 3 minutes
36
(Cooking time will vary according to the size and tenderness of the asparagus
37
) Immediately remove the colander from the water, letting the water drain from the asparagus
38
Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color
39
(The asparagus will cool in 1 to 2 minutes
40
After that, they will soften and begin to lose crispness and flavor
41
) Drain the asparagus and wrap it in a thick kitchen towel to dry
42
(Do not cook the asparagus in advance or it will lose its crispness
43
) Break each egg into a ramekin or small cup
44
Set aside
45
In a large, shallow saucepan, bring 2 inches of water to a boil
46
Add the vinegar
47
One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently
48
Turn off the heat and cover the pan
49
Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes
50
With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels
51
Place the salad greens and chives in a large salad bowl
52
Toss with just enough dressing to coat the greens lightly and evenly
53
Place the asparagus on a large plate and add just enough dressing to lightly coat the spears
54
Roll the asparagus in the dressing
55
Arrange the dressed greens at one side of each of 4 large dinner plates
56
(Rectangular plates are particularly beautiful here
57
) Carefully place a poached egg alongside
58
Arrange 4 asparagus spears next to the eggs
59
Carefully drape a slice of ham over each of the poached eggs
60
Season the greens lightly with fine sea salt and generously with pepper
61
Sprinkle with chives
62
Serve with the toast