Asparagus, poached egg and Taleggio baguette


  • Serves 4 people

  • 40 gm hazelnuts
  • 200 gm canned baby peas, drained
  • 100 gm frozen peas, defrosted
  • 10 gm butter
  • 60 gm Taleggio
  • 50 ml pouring cream
  • ½ tsp cornflour
  • Pinch of finely grated nutmeg
  • 12 large asparagus spears, trimmed
  • 2 tbsp olive oil
  • 4 eggs
  • 1 sourdough baguette, cut into four, split lengthways
01   Preheat oven to 180C. Roast hazelnuts on an oven tray, shaking occasionally, until golden (3-5 minutes). Cool slightly, then rub with a tea towel to remove skins, coarsely chop and set aside.
02   Simmer canned and frozen peas in a saucepan over low heat with 50ml water until warmed through (3-5 minutes), add butter, season to taste and set aside.
03   Warm Taleggio and cream in a small saucepan over low heat until Taleggio melts (3-5 minutes), remove from heat, whisk in cornflour and nutmeg, season to taste, cover and set aside.
04   Blanch asparagus until bright green (1-2 minutes) and drain. Heat oil in a frying pan over high heat, add asparagus and sauté until golden (1-2 minutes), season to taste and set aside.
05   Poach eggs in simmering water until soft poached (2-4 minutes), remove with a slotted spoon, drain on absorbent paper, set aside.
06   Spoon pea mixture over half of each baguette, top with asparagus and poached egg (coarsely break yolks with a fork), drizzle over Taleggio cream, scatter with hazelnuts, season to taste and serve.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.
View Full Site