Poached Egg And Spring Vegetable Asparagus Salad
Chef Anthony Devoti at Five Restaurant in St. Louis prepared this dish for my Garden to Table show. It makes an elegant entrée salad for spring luncheons.
- 2 tbsp. olive oil, divided
- salt and pepper
- 1/4 lb. asparagus
- 1/4 lb. oyster mushrooms, torn to pieces
- 1/4 lb. goat cheese
- 1/4 cup chives, finely chopped
- 2 eggs
- 2 cups water
- 1/2 cup extra virgin olive oil
- 3 tbsp. champagne vinegar
- 1/4 lb sorrel
Toss the mushrooms and asparagus separately with just a bit of olive oil and a sprinkle of salt & pepper. Set aside.
Whip the goat cheese until light and stir in the chopped chives.
Grease the inside of the sandwich bags with a drop of oil. Break one egg into each bag. You want the egg to sit in a corner of the bag. Gather the bag around the egg and secure with a twist tie.
Bring 2 cups of water to a boil. Drop the bagged eggs into the water and cook for 3 1/2 minutes. Remove the poached eggs from the bags and set aside.
Cut the asparagus into 1-inch pieces, discarding any tough ends. Heat 1 tablespoon (or enough to coat the bottom of the pan) of olive oil in a sauté pan. Add the asparagus and the mushrooms. Cook, stirring constantly, for 5 minutes. Transfer the warm vegetables to a bowl.
Whisk together 1/2 cup extra virgin olive oil and 3 tablespoons champagne vinegar. Drizzle the vinaigrette over the mushrooms and asparagus. Gently mix in the sorrel.
Divide the vegetables between 2 plates. Top with goat cheese and a poached egg.
Time to prepare: 35 minutes.