The asparagus salad with poached egg is easy to cook under sous vide heat treatment. This cooking technology allows to cook so many different egg meals with no hassle. It's simply unreal to make them in a traditional way.
Ingredients
Serves: –+
- Large chicken eggs 4 pcs
- Olive oil 2 tbsp
- Sherry vinegar 1 tbsp
- Thick Dijon mustard 1 tbsp
- Chopped shallot 1 tbsp
- Crushed garlic 1 clove
- Salt and pepper
- Asparagus bundle chopped into pieces 2.5cm long
- Boiled and peeled green peas ¼ glassful
- Chopped scallion 2 tbsp
Method
-
Let a sous vide cooker preheat the water up to 63 degrees.
-
If egg shells are crack free, you don't need vacuum bags. You can immerse the eggs into the water as it is. Leave them poaching for 45 minutes.
-
When the cooking time is over, take out the eggs and set aside to cool down.
-
Take a large bowl and mix the oil, vinegar, mustard, shallot and garlic in it. Season this mixture with salt and pepper to your liking. Then stir well.
-
Add asparagus, peas and scallion to the mix. Stir until the asparagus soaks enough sauce. Lay out the meal on plates to serve the table to your guests and yourself.
-
Gently break one egg for each asparagus serving. The dish is ready!
