White Asparagus with Poached Egg

Ingredients

• 1.5 kg white asparagus
• Salt
• 1 tbsp honey
• 4 tbsp white balsamic vinegar
• 4 Tbsp sunflower oil
• Pepper
• 4 radishes
• 10 g chives (0.5 bunch)
• 4 eggs
• 50 ml white wine vinegar

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Bring a large pot of heavily salted water with honey to a boil, then reduce heat and simmer the asparagus for about 25 minutes until tender. Remove from the water, drain, and let cool slightly.

2. 2.

   Meanwhile, whisk together balsamic vinegar with 1–2 tbsp asparagus cooking liquid, oil, salt, and pepper to make a vinaigrette. Wash and thinly slice the radishes. Rinse the chives, shake dry, and cut into small ribbons. Toss the radishes and chives with the vinaigrette.

3. 3.

   Crack one egg into a small bowl or cup for each serving. Pour white wine vinegar into 1 liter of nearly boiling water in a small pot. Gently slide each egg into the water. Use a spoon to shape the egg into a round form, ensuring the yolk is fully surrounded by the whites. Poach the eggs in simmering (not boiling) water for 4 minutes.

4. 4.

   Halve the asparagus spears lengthwise and arrange on four plates. Drizzle with vinaigrette. Carefully lift each poached egg from the water with a slotted spoon and place it atop the asparagus. Season with pepper and serve immediately.