Asparagus Salad with Arugula and Poached Egg

Ingredients

• 750 g white asparagus
• 500 g Green Asparagus
• Salt
• 2 tbsp light balsamic vinegar
• pepper freshly ground
• 4 tbsp olive oil
• 2 tbsp mixed seeds (e.g., pumpkin, pine, sunflower)
• 150 g cherry tomatoes
• 1 bunch arugula
• a generous splash of vinegar
• 4 eggs (medium size)

Instructions

1. 1.

   Peel the white asparagus and trim the ends. Peel the lower third of the green asparagus spears and cut off the ends generously. Cut the asparagus into pieces. Cook the white asparagus in salted water for 6-8 minutes, the green asparagus for 4-5 minutes. Drain, shock with cold water and let drain.

2. 2.

   Whisk vinegar with salt, pepper and olive oil. Toss with the asparagus and let infuse for 20 minutes.

3. 3.

   Toast the seed mixture in a dry pan. Rinse and halve the tomatoes. Wash the arugula, discard stems and shake dry.

4. 4.

   Bring salted water to a boil in a wide shallow pot with a generous splash of vinegar. Crack each egg into a cup and gently slide it into the water, pushing the whites around the yolk with a spoon. Poach the eggs for 4-5 minutes in the closed pot.

5. 5.

   Combine tomatoes, arugula and seed mix with the asparagus. Lift the poached eggs from the water with a slotted spoon and let drain briefly. Plate together with the salad and serve with baguette.