Roast asparagus with poached egg and sauce vierge


  • Serves 4 people

Serve this dish with a crusty baguette for a light meal, or omit the egg to make a side for roast chook.

  • 3 bunches asparagus, trimmed
  • 1 tbsp olive oil
  • Finely grated rind of 1 lemon
  • 4 eggs, at room temperature
  • Sauce vierge
  • 60 ml (ΒΌ cup) olive oil
  • 1 golden shallot, finely diced
  • 1 garlic clove, finely chopped
  • 1 tsp coarsely crushed coriander seeds
  • 100 gm cherry tomatoes, quartered
  • 2 tbsp red wine vinegar
  • 2 tbsp chervil sprigs
  • 1 tbsp each finely chopped chives and basil
01   Preheat oven to 200C. Place asparagus on an oven tray in a single layer, drizzle with oil, scatter with lemon rind, season to taste and roast until tender (8-10 minutes).
02   Meanwhile, for sauce vierge, heat oil in a saucepan over medium-high heat, add shallot, garlic and coriander seeds and stir occasionally until tender (1-2 minutes). Add tomatoes and vinegar, season to taste and keep warm. Just before serving, stir in herbs.
03   Poach eggs in just simmering water until cooked to your liking (3 minutes for soft yolks), drain on absorbent paper and keep warm.
04   Arrange asparagus on serving plates, top each with a poached egg, spoon sauce vierge over and serve warm.
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