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 entree salad for spring luncheons.


    • 2 tablespoons olive oil, divided
    • salt and pepper
    • 1/4 pound asparagus
    • 1/4 pound oyster mushrooms, torn to pieces
    • 1/4 pound goat cheese
    • 1/4 cup chives, finely chopped
    • 2 eggs
    • 2 cups water
    • 1/2 cup extra virgin olive oil
    • 3 tablespoons champagne vinegar
    • 1/4 pound sorrel


    • 2 plastic sandwich bags
    • 2 twist ties


    1. Toss the mushrooms and asparagus separately with just a bit of olive oil and a sprinkle of salt & pepper. Set aside.
    2. Whip the goat cheese until light and stir in the chopped chives.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Divide the vegetables between 2 plates. Top with goat cheese and a poached egg.