Asparagus with Poached Egg and Chervil Vinaigrette

Asparagus with Poached Egg and Chervil Vinaigrette
( serves 4 )

Chervil Vinaigrette

1 tsp white wine vinegar
1 tsp lemon juice
1 Tbsp Dijon Mustard
1/2 tsp sugar
190 ml light olive oil
1 shallot (finely diced)
1 Tbsp chopped fresh chervil
Salt and freshly ground pepper

Caper Crumbs

70 gms fresh breadcrumbs
1 Tbsp melted butter
1 Tbsp small capers
1/2 clove garlic, finely chopped
Finely grated zest of 1/2 lemon
Salt and freshly ground black pepper
Eggs and Asparagus
4 free range eggs
2 Tbsp white wine vinegar
Salt and pepper
500 gms new season asparagus, trimmed
fresh chervil sprigs to serve

Directions for Vinaigrette

Whisk together the vinegar, lemon juice, mustard and sugar in a bowl until
combined. Slowly add the oil while whisking continuously until all the oil is
incorporated. Fold the shallots and chervil through the vinaigrette then
season with salt and pepper to taste.

Directions for Caper Crumbs

Preheat oven to 170 C.
Lay the breadcrumbs on a baking tray and use your hands to work in the
melted butter. When the crumbs are completely coated, spread them out in
one thin layer and bake for about 7 minutes until golden, checking every 2
minutes - and giving them a stir so they don’t burn. Transfer the crumbs to a
bowl, then add the capers, garlic, lemon zest and salt and pepper to taste.
Stir well and set aside.

For poaching the eggs bring a suitable pan of water to a simmer. Add the
white wine vinegar to the water along with a good pinch of salt.
At the same time bring a large sauce[pan of water to the boil and add a
good pinch of salt. Blanch the asparagus for 2 minutes - it should be barely
cooked through and still crunchy. Remove the asparagus and while it is still
warm, pat dry with paper towel . In a mixing bowl dress the asparagus
spears liberally with the chervil vinaigrette and season with a pinch of salt.
Meanwhile crack the eggs into the poaching water and gently cook. Until
the whites are set but the yolks are still runny - around 3 minutes

To serve - arrange the asparagus on four plates. Sprinkle a heaped
tablespoon of the caper crumbs over the asparagus and balance a poached
egg on the top. Finish with a pinch of chervil leaves and a tablespoon of the
vinaigrette. Be sure to season the eggs with salt and plenty of freshly ground
black pepper.

Photo: 123RF