Bright, tender asparagus is a seasonal favourite, while a poached egg lends satisfying richness. At Burdock & Co, Chef Andrea Carlson nests the egg in a twirl of asparagus for a simple and appealing presentation. Courtesy of Andrea Carlson of Burdock & Co.
ingredients
Poached Egg
Vinaigrette & Sweet Cicely Oil
Salad
directions
Using a spoon, gently place eggs (still with shells on) into a pot of rapidly boiling water. Cook for 5 minutes. Remove from water and gently crack shell. Place in bowl of cold water for 1 minute to help release shell. When cool enough to handle, peel eggs and set aside.
While eggs are poaching, mix all ingredients for vinaigrette together and in separate bowl mix all the ingredients for the sweet cicely oil. Set aside.
Shave the asparagus with a vegetable peeler and toss with 1/2 teaspoon olive oil and light sprinkle of salt.
To serve: Loosely twist the asparagus onto two plates to form “nests”, and tuck the arugula into the asparagus. Spoon the vinaigrette and cicely oil onto the plate around the salad. Sprinkle with chive flowers. Top salads with poached eggs and serve.