I love eggs and asparagus. They are food that reminds me of Spring. One of my favorite ways to serve these together is in a salad. I first made this salad last year. Asparagus is on sale and I picked up some fresh pastured eggs.
I tried it last Friday. What a disaster! The egg white went all over and it looked more like Chinese egg drop soup than a poached egg. So I studied the websites again. Some recommended adding vinegar. Some recommend stirring the pot. I don't care for the vinegar taste and stirring the pot added to Friday's disaster.
I gave it a try again. Success! Here are some tips that helped me.
- Make certain your water is hot enough. Don't be shy. Get that pot almost boiling. I used the tip from this page from What's Cooking in America which suggests checking the temperature of the water and making certain it is between 160-180 degrees. I used my instant read thermometer that I used for baking bread. I realize now that I was misjudging how hot the pan was on Friday and it was too cool. That is why it didn't hold its shape.
- Use enough water to cover the egg. I used a small saucepan with 2-3 inches of water. I used a larger flat saucepan previously. The bigger pan will work as long as I get the water the right temperature.
- Put the egg in a Pyrex cup and slip into the water. I slipped it up against the side of the pan to help keep it in place. Use a spatula if it looks like it is starting to stick to the side or bottom of the pan,
- Adjust heat to make certain it does not start to boil and bubble. Some sites recommend turning off the heat and covering. I just adjusted the heat. Cook until the whites are solid but the yolk is still fluid. This should be about 3 minutes.
For the salad, I toss the greens in a lemony vinaigrette, top with steamed asperagus, two poached eggs and fresh croutons. It is sooo good. Here is a great spring time vinaigrette that really complements the salad.
Lemon Chive Vinaigrette
Inspired by Chive Vinaigrette from Bon Appettit
3 Tbs White Wine Vinegar
1 tsp chopped shallot
1 tsp chopped chives
1 tsp Dijon mustard
1 tsp grated lemon rind (using micro-fine grater)
1/2 tsp sugar
pinch of salt
9 Tbs Olive Oil (1/2 cup + 1 TBS)
In a medium bowl, whisk together all ingredients except the oil. While whisking, slowly add the olive oil to make a thickened dressing.