📝 About This Recipe
This warm salad is a celebration of spring, marrying the smoky crunch of flame-grilled asparagus with the luxurious, velvety richness of a perfectly poached egg. Inspired by the rustic bistros of the French countryside, the dish is elevated by a bright, briny vinaigrette and salty shavings of aged Pecorino. It is a masterclass in contrasting textures and temperatures, making it an elegant starter or a sophisticated light lunch.
🥗 Ingredients
The Asparagus Base
- 2 bunches Fresh Asparagus (woody ends trimmed, medium thickness preferred)
- 2 tablespoons Extra Virgin Olive Oil (for coating the asparagus)
- 1/2 teaspoon Kosher Salt (plus more for the poaching water)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Poached Eggs
- 4 pieces Large Eggs (cold, straight from the refrigerator)
- 1 tablespoon White Distilled Vinegar (to help the egg whites congeal)
Lemon-Caper Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 tablespoon Non-pareil Capers (drained and roughly chopped)
- 1 piece Shallot (very finely minced)
Garnish and Finish
- 2 ounces Pecorino Romano (shaved into thin ribbons with a vegetable peeler)
- 4 slices Prosciutto di Parma (torn into bite-sized pieces, optional)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Red Pepper Flakes (for a subtle hint of heat)
👨🍳 Instructions
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1
Preheat your grill or a heavy cast-iron grill pan over medium-high heat until it is smoking slightly.
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2
In a small bowl, whisk together the 4 tablespoons of olive oil, lemon juice, Dijon mustard, minced shallots, and chopped capers. Season with a tiny pinch of salt and set aside to let the flavors marry.
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3
Toss the trimmed asparagus with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated.
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4
Place the asparagus onto the hot grill, perpendicular to the grates. Grill for 4-6 minutes, turning occasionally, until they are tender-crisp and have deep char marks.
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5
Remove the asparagus from the grill and transfer them immediately to a large mixing bowl. Toss with half of the prepared vinaigrette while they are still hot to allow the flavors to soak in.
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6
Fill a wide saucepan with about 4 inches of water. Add the vinegar and a generous pinch of salt. Bring to a very gentle simmer; you want small bubbles rising, not a rolling boil.
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7
Crack one egg into a small ramekin or fine-mesh sieve. If using a sieve, let the watery part of the white drain away for 30 seconds for a cleaner shape.
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8
Create a gentle whirlpool in the simmering water with a spoon. Carefully drop the egg into the center of the swirl.
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9
Poach the eggs for exactly 3 minutes for a runny yolk. Use a slotted spoon to gently lift the egg out and test for doneness; the white should be set but the yolk should feel soft.
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10
Transfer the poached egg to a paper-towel-lined plate to drain any excess water, which would otherwise dilute the salad dressing.
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11
Divide the warm asparagus among four plates. If using prosciutto, nestle the torn pieces among the stalks.
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12
Carefully place one poached egg on top of each asparagus pile.
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13
Drizzle the remaining vinaigrette over the eggs and asparagus. Garnish generously with the shaved Pecorino, snipped chives, and a tiny pinch of red pepper flakes.
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14
Serve immediately while the asparagus is warm and the egg yolk is ready to be broken.
💡 Chef's Tips
Always use the freshest eggs possible for poaching; the whites of fresh eggs hold together much better than older ones. If your asparagus are very thick, peel the bottom two inches of the stalks with a vegetable peeler for a more tender bite. Don't skip draining the poached eggs on paper towels; excess water is the enemy of a well-dressed salad. To make this for a crowd, you can poach the eggs in advance, shock them in ice water, and reheat them in warm water for 60 seconds just before serving. Swap Pecorino for Shaved Parmesan or even a dollop of creamy Burrata for a different flavor profile.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to complement the acidity of the lemon. Serve with thick slices of toasted sourdough or a crusty baguette to soak up the golden egg yolk. Add a side of roasted fingerling potatoes to turn this light salad into a more substantial vegetarian main course. This dish works beautifully as a middle course for a multi-course spring dinner party. For a brunch twist, serve alongside a smoked salmon platter.