Poached Egg and Asparagus Salad

 

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Ingredients 2 bunches asparagus (about 1 pound each), trimmed 3 tablespoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided ½. Arrange 3 asparagus stalks on top of each mound of salad. To poach the egg, bring 3 to 4 inches of water to a boil in the saucepan and add 2 tablespoons of distilled white vinegar. Turn the heat on the stove down to low until the water is barely bubbling and keep it that way throughout the poaching process. Divide the mixed leaves and cucumber between 2 plates.

Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. How To Make An Asparagus & Poached Egg Salad 1 — Preheat the oven to 400°F. 2 — Remove woody ends from asparagus spears. Chop into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper.

In a large bowl whisk together the oil, vinegar, mustard, shallots, and garlic. Season to taste with salt and pepper. Step 2 Add the asparagus, peas, and scallions to the vinaigrette. Crack each egg open and place each one in a small cup or ramekin.

Transfer each egg to the simmering water and cook 2 to 3 minutes. Place 2 tbsp. Marzetti® Balsamic Vinaigrette and mixed greens in a mixing bowl and toss together. To arrange salads, divide and place salad greens and warm asparagus on each plate.

Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly. Place the asparagus on.

Poached Egg with Asparagus, Quinoa and Nut Salad Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce. Asparagus Salad with Prosciutto, Soft Poached Eggs and a Dijon Vinaigrette Asparagus Salad with Eggs and Prosciutto: with soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette.

Prep Time 10. While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2.

List of related literature:

A poached egg used as a garnish for steamed asparagus (and a nice beurre blanc) would make an elegant appetizer-sized course or light lunch.

“The Elements of Cooking: Translating the Chef's Craft for Every Kitchen” by Michael Ruhlman, Anthony Bourdain
from The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
by Michael Ruhlman, Anthony Bourdain
Scribner, 2007

Dress salads to which you’re adding eggs lightly and drizzle a little vinaigrette directly onto the egg.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Drain the poached egg and place on the salad.

“(UK Edition) Rebalance your metabolism in 21 days the Original” by Arno Schikowsky, Dr. Rudolf Binder, Christian Mörwald
from (UK Edition) Rebalance your metabolism in 21 days the Original
by Arno Schikowsky, Dr. Rudolf Binder, Christian Mörwald
Schikowsky&Mörwald, 2015

Steamed asparagus, broccoli, or even slightly bitter broccoli rabe are fantastic with a lemony hollandaise, and dipping artichoke leaves into the Saffron–Red Pepper Hollandaise on page 152 would be a lovely way to spend a summer evening.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

If the two versions are combined—poached eggs, spinach, and Hollandaise served on an artichoke bottom, the result is eggs Sardou.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

Meant for a special brunch, this recipe requires a bit of advance preparation to poach eggs (see box above, left) and prepare Hollandaise.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Remove the eggs with a slotted spoon and drain completely.Toss a few handfuls of frisée or romaine with the bacon and the dressing and serve with a poached egg on top.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Asparagus should be steamed or cooked before use in omelettes and scrambled eggs, in salads, served AU GRATIN or plain, hot or cold, with a sauce or pureed.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

Carefully remove the egg yolks and set them aside for the hollandaise.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Off heat, gently fold in prosciutto, Parmesan, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • My mouth started watering when you dipped the asparagus tip into the yolk. Let me be clear. I don’t mean figuratively, I mean actually began to salivate. Just perfection.

  • Oh boy this is something i have to try..great combo and i’m going to do it tonight..i just got some fresh asparagus..it’s going DOWN..Thanks��

  • Chef, can you help me what is actualy Prosciutto? i live in germany and no body understand it. is that airdried ham?? schinken? and why the link above is not working?

  • Lovely dish Albert. Never had a lot of success poaching egg’s this way as they always seem to separate. I use a egg poaching pan,takes a bit longer though

  • for some reason everytime i look at the title of this video, instead of seeing the word “prosciutto” i see the word “prostitute” and i’m like WHAA????? lol

  • I would always eat this when I was younger. My family would all be eating green asparagus dipping it in egg yolk in between meals. We would ass harrissa because Tunisians love to add it to everything and it makes most food taste amazing

  • This looks good. I think I will make this for my brother and sister in law when they are in town. They are on a keto diet so I’ll use low carb bread.

  • Hello my dear friend from Spain I love asparagus recipes too And poached eggs very well cooked…. Thanks for this nice video my friend ANd hello from PARIS ������������

  • Thank you Chef John! I learned so much from your channel! Watching your videos while eating my dinner has now become my daily ritual

  • Albert this dish looks delicious, unfortunately i am allergic to asparagus but I’m going to share the recipe with my daughter and friends thank you ❤✌������

  • Thanks for the Video! Apologies for chiming in, I would love your thoughts. Have you thought about Fanabraal Toned Tiraspol (do a search on google)? It is an awesome exclusive guide for sliming down naturally without exercise minus the normal expense. Ive heard some great things about it and my best friend Jordan after a lifetime of fighting got astronomical success with it.

  • I watch another cook (Laura in the kitchen), and she’s from Italy, and she cooks prosciutto quite often. She said it depends on where people are from in Italy to whether they think it can be cooked or not.

  • Do you think that if you just sprinkled on the raw prosciutto bits over the hot asparagus you might get the best of both world, and not have Italians lining up? After all, it is the fat that is so renowned.

  • @valdezmiguel2 try green beans or mange-tout. even fresh peas should be okay. just make sure it’s some kind of chunky green vegetagle which you can eat warm (so no salad). enjoy 😉

  • Another great one! I hope, Chef John, after you turned off the camera you used your fingers rather than that fork to finish off all that lovely asparagus, etc.

  • This looks great Albert! I love green asparagus and poached eggs. But I have to admit I have never succeeded poaching the eggs in a decent way and I do it just like you do. I think this is quite stressy and I saw your hands were shaking too when putting the eggs onto the asparagus. HAHAHA LOL. ������ But yours turned out great!!

  • Thank you to my friends @Abel & Cole for brilliant filming in their kitchen in London and for just being such fun people to work with:)

  • I love poached egg but i ve never tried it before with aspargus this combination looks soo soo appetizing.Thank you for this beautiful recipe

  • I just find your channel and guest what????? I subscribed to the channel I found a lot of recipes that I am gonna try. I like your attitude you are always in a good mood, thanks a lot to share what you know with food. �� I am from Montréal, Canada

  • I am going to make this just how I see it here in the video! Except instead of asparagus, I am going to use peanut butter, and rather than poached egg, I will consider corn chips. THEN top with prosciutto!

  • I was just wondering… does it have to be asparagus?.
    It’s not like I hate it, but curious if it would work with other vegetables.

  • I don’t like asparagus, but my parents do, I’m also not fond of Prosciutto but my mother is so I’ll end up making this for them one night =) I’ll make myself something different.

  • This is quite an Italian dish. I have it sometimes. In fact, my family has been eating asparagus frequently every week this year.

  • @valdezmiguel2
    lol. what do you think would happen if you used mushrooms instead?
    that some sort of bizarre chemical reaction b/w the mushroom and the egg will cause the pan
    to sizzle into a burnt crisp, and only adding asparagus will save the disaster?

  • @ttony21powex Thanks for the help i got some turkey bacon i dunno if that might do the same thing so ill test it out. would you also happen to know anything else i can substitute in for wine seeing as how i cant use it