Green Asparagus with Tomato Salad and Poached Eggs
Green asparagus with tomato salad and poached eggs – a recipe by Spoonsparrow for a light dish suitable for spring evenings.
Ingredients
- 800 g green asparagus
- Salt
- 200 g red cherry tomatoes
- 200 g yellow cherry tomatoes
- 1 Red Onion
- 4 tbsp olive oil
- 50 ml white balsamic vinegar
- 0.5 tsp honey
- Pepper
- 50 ml vinegar
- 8 eggs
Instructions
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1.
Wash the asparagus, peel the lower third and cut off the woody ends. Cook in boiling salted water for about 10 minutes until slightly firm. Drain, rinse with cold water and let drain.
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2.
Meanwhile wash, clean and slice the tomatoes. Dice the onion finely and whisk together with oil, balsamic vinegar and honey to make a dressing. Season with salt and pepper. Toss the dressing with the tomatoes.
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3.
Bring 1 l of water to a boil in a wide pot and add the vinegar. Crack each egg into a cup and gently slide it into the still simmering but not boiling water. Use a spoon to shape the egg into a round form, ensuring the yolk stays surrounded by white. Poach for about 4 minutes.
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4.
Meanwhile arrange the asparagus on four plates and top with the tomato salad. Lift the poached eggs from the water with a slotted spoon and place two per plate. Season with salt and pepper and serve immediately.
