How to make
Ingredients
1
Bunch asparagus, trimmed and cut into thirds4
Large eggs1
Shallot, minced1 tbsp (15 mL)
Cider vinegar1/2 tsp (2 mL)
PC®Dijon Prepared Mustard1 tbsp (15 mL)
Chopped fresh tarragon1/4 tsp (1 mL)
Each salt and black pepper2 tbsp (25 mL)
PC®Black Label 100% Pure Roasted Almond Oil2 tbsp (25 mL)
Extra-virgin olive oil1
Small head Boston lettuce, tender interior leaves only, torn into bite-size pieces (about 2-1/2 cups/625 mL4 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.