Poached Egg, Tomato, and Asparagus Salad

Photo courtesy of Sylvain

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Yield: 4 servings

  • tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 shallots, shaved thin
  • 1 lemon, supremed and juiced*
  • ½ cup olive oil
  • Coarse salt and fresh cracked pepper, to taste
  • 2 bunches asparagus, bottoms trimmed
  • 2 garlic cloves, minced
  • 4 Creole tomatoes, sliced in thick rounds
  • 4 eggs, whole
  • 6 tablespoons parmesan, grated
  1. Bring large pot of salted water to simmer and keep ready.
  2. In mixing bowl, add Dijon mustard, honey, shallots, lemon supremes and juice. Whisk in olive oil and season with salt and pepper. Set dressing aside.
  3. In large skillet, add splash of olive oil and sear asparagus stems in batches with pinch of minced garlic. Season with salt and pepper. Place stems in single layer in pan so they don’t steam and overcook. If preparing ahead of time, place immediately into the refrigerator, serve chilled.
  4. Mise en place: have everything plated and ready to go before poaching eggs, as they are time sensitive. On large plates arrange slices of tomato, slightly overlapping each other. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Divide and arrange seared asparagus on plates.
  5. To poach eggs, add splash of white vinegar to pot of simmering water. Swirl spoon around in your water to get it moving in circular motion and then crack and drop your eggs into middle. Gently swirl water. Poach 2-4 minutes to cook, or until whites are fairly firm to touch and center are giggly. (Use your gut instincts, and you’ll know when to pull them.)
  6. To assemble, place one poached egg on top of each pile of asparagus. Mix vinaigrette and lightly spoon over egg, asparagus and tomatoes. Finish with freshly grated parmesan and serve immediately.

*Note: Supremes are just the segmented flesh of a citrus fruit with no skin, peel or pith. If you’d rather not, just use straight lemon juice.




  • from Chef Martha Wiggins of Sylvain in New Orleans, Louisiana

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