White Asparagus with Chickpeas and Poached Egg

Ingredients

• 1 kg white asparagus
• 10 g butter
• 2 tsp Honey
• Salt
• 800 g chickpeas (drained weight; canned)
• 3 tbsp olive oil
• 1 tsp Ras el-Hanout (Arabic spice blend)
• 0.5 tsp sweet paprika powder
• 1 bundle radishes
• 4 sprigs Parsley
• 1 tsp medium-hot mustard
• 2 tbsp Orange juice
• 1 tbsp Apple cider vinegar
• 50 ml vinegar
• 4 eggs

Instructions

1. 1.

   Peel, wash and trim the woody ends of the asparagus. Place the asparagus with butter, 1 tsp honey and salt in a pot, cover with water, bring to a boil and simmer on low heat for about 15 minutes. Then take out about 50 ml of cooking liquid.

2. 2.

   Meanwhile rinse and drain the chickpeas. Heat 1 tbsp oil in a pan, sauté the chickpeas for 5 minutes over medium heat. Season with Ras el-Hanout, paprika powder and salt.

3. 3.

   Wash and thinly slice the radishes. Wash, dry and chop the parsley.

4. 4.

   From the removed cooking liquid, mustard, orange juice, apple cider vinegar, remaining honey, remaining olive oil and salt whisk a dressing.

5. 5.

   For the eggs bring vinegar with about 1 l water to a boil. Stir the water with a spoon to create a whirlpool. Drop each egg one by one into a ladle, let it glide into the water and poach on low heat for 4–5 minutes. Then remove with a slotted spoon and drain on kitchen paper.

6. 6.

   Lift the asparagus from the broth, drain and arrange on plates. Distribute chickpeas and radish slices over them and place the eggs on top. Drizzle everything with dressing and sprinkle parsley.