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HomechevronOur recipeschevronAsparagus with poached egg and goat cheese log

Asparagus with poached egg and goat cheese log

45 min

Easy

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Ingredients for 4 people

Melting texture

Organic Soignon ripened log 150g

  • 150g organic goat cheese log
  • 1 bunch of green asparagus
  • 4 eggs
  • 2 tbsp pine nuts
  • 4 handfuls of arugula (rocket)
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp white vinegar
  • Salt, pepper

  1. Trim the ends of the asparagus and lightly peel the stalks with a vegetable peeler.

  2. Bring a large pot of salted water to a boil and cook the asparagus for 5 minutes.

  3. Drain and immediately rinse under cold water.

  4. Slice the goat cheese log into rounds.

  5. Toast the pine nuts in a dry frying pan.

  6. Whisk the olive oil with the vinegar, salt, and pepper to make a vinaigrette.

  7. Arrange the asparagus on plates, add arugula, top with goat cheese slices, and sprinkle with pine nuts.

  8. Poach the eggs: Bring a large pot of water with the white vinegar to a boil.

  9. Crack one egg into a small bowl. Stir the water with a spoon to create a whirlpool. Immediately pour the egg into the center. Turn off the heat and cook for 3 minutes.

  10. Remove the egg with a slotted spoon and place it on paper towels. Trim any excess egg white if necessary. Repeat with the remaining eggs.

  11. Serve the poached eggs on top of the asparagus salad. Drizzle with vinaigrette. Ready to serve!