Taste of Spring: Asparagus and New Potato Salad with a Poached Egg

IMG_3252This meal tastes perfectly, wonderfully of Spring.  I try to eat seasonally and one of the greatest rewards of this is the changing of the seasons.  The first asparagus, the first strawberry, the first tomato all become an amazing new experience when it has been 6 months since you’ve had one.  This meal was my first taste of asparagus and it was amazing.  Fresh, light and a wonderful blend of flavors, it also happens to be the perfect solo meal to cook for yourself.  Poaching eggs are just easier when it’s only one!  So go on, treat yourself.  You deserve it!



Plus if you have asparagus chances are that strawberries are also in season so the perfect finale to this meal is strawberries and creme fraiche.  Delish!


Asparagus and New Potato Salad with a Poached Egg – For One

1 egg

4 stalks asparagus, peeled and cut into inch long pieces.

3-4 new potatoes (about the size of a large egg), cleaned and cut into slices

handful of arugula

1/4 lemon

2 tbsp chives, chopped

2 tbsp parsley, chopped

1/2 tbsp butter cut into pieces.

olive oil


1.  Heat a small amount of oil in a small to medium saucepan over med-high heat.  Layer potato slices in pan and brown bottom slightly.  Top with butter, season with salt and pepper, and add about 2-3 tbsp water.  Cover and turn heat to low.  Cook about 15-20 minutes until done then turn up heat to cook off any remaining liquid.

2.  In a separate pot bring water to a boil.  Add asparagus, reserving tips.  Cook 2 minutes.  Add tips and cook until just tender, about another 2 minutes.  Drain.

3.  In yet another small saucepan, bring water to a boil and add a tiny amount of any kind of vinegar.  Break egg into a small mug or low dish being careful not to break the yoke.  You will use this dish to slip it into the water.  Use a spoon create a whirl pool with the water and gently slide the egg into the middle of the whirl pool.  Use the spoon to encourage the whites to stick together.  Cook just until whites set about 1.5-2 minutes.

4.  To serve, place the arugula on a plate and top with the potatoes and asparagus.  Drizzle with lemon juice and olive oil, season with salt and pepper and top with chopped herbs.  Add the poached eggs and enjoy!



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