How to make
1Bunch asparagus, trimmed and cut into thirds
1 tbsp (15 mL)Cider vinegar
1/2 tsp (2 mL)PC Dijon Prepared Mustard
1 tbsp (15 mL)Chopped fresh tarragon
1/4 tsp (1 mL)Each salt and black pepper
2 tbsp (25 mL)PC Black Label 100% Pure Roasted Almond Oil
2 tbsp (25 mL)Extra-virgin olive oil
1Small head Boston lettuce, tender interior leaves only, torn into bite-size pieces (about 2-½ cups/625 mL
4 cups (1 L)Baby arugula
How to make
- Step 1
Bring saucepan of salted water to a boil. Add asparagus; cook, stirring occasionally, until tender-crisp, 2 to 4 minutes. Transfer with slotted spoon to bowl of ice water to chill; drain well. Set aside.
- Step 2
Add enough water to large saucepan or deep skillet to come 2 to 3 inches (5 to 8 cm) up side; bring to a simmer over medium-high heat. Crack 1 egg into small bowl; gently slide egg into pan. Repeat with remaining eggs. Remove from heat; cover and let stand until whites are set but yolks are still runny, 3 to 4 minutes. Transfer with slotted spoon to paper towel–lined plate to drain. Set aside.
- Step 3
Whisk together shallot, vinegar, mustard, tarragon and all but pinch salt and pepper in large bowl; gradually whisk in almond oil and olive oil in thin steady stream until combined.
- Step 4
Add asparagus, lettuce and arugula to vinaigrette; toss to coat. Divide salad among 4 plates; top each with 1 poached egg. Sprinkle eggs with remaining pinch salt and pepper.