Restaurant 1861

Fine food worth the extra mile!

Asparagus and Poached egg salad


6 spears of asparagus per person

1 duck egg per person

Selection of garden leaves


Bring a pan of water to the boil add a pinch of salt and a splash of vinegar. Crack the eggs into the water, reduce heat and poach gently until the white is set and yolk runny. Lift out of the pan (a slotted spoon is best for this) and place in a bowl of cold water, trim the excess egg white away leaving a rounded poached egg.

Trim your asparagus and stem gently until tender, carefully reheat the eggs for a couple of minute in simmering water.

Dress the salad leaves with a little lemon juice and olive oil and place on a plate. You can either put the asparagus on the side of the plate or on top of the salad. Whichever way you prefer, just pop the egg on top of the asparagus so that when you cut into it, the lovely yolk will run onto the asparagus.