This warm wild asparagus salad is one of those simple recipes that impress. Grilled asparagus with its lightly toasted skin, poached egg with runny yolk that flows when cut, and crispy Iberian ham create a memorable dining experience.
Mediterranean
Wild asparagus salad with poached egg and ham
Grilled wild asparagus with poached egg, Iberian ham and mustard vinaigrette. Elegant and nutritious warm salad.
- Spain
- Salad
- Light
- Low sugar
- medium
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 18 g
- Fiber 2.5 g
- Carbohydrates 4 g
- Fat 18 g
- Sodium 580 mg
Story behind the dish
Preparation
Wild asparagus salad with poached egg and ham is a preparation from Spain with medium difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 16 thick wild asparagus.
- Have ready: 4 fresh eggs.
- Have ready: 100 g of thinly sliced Iberian ham.
- Have ready: 50 g of sliced parmesan.
- Have ready: For the vinaigrette: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Wash and peel the asparagus; break off the woody end
Wash and peel the asparagus; break off the woody end. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook on a griddle over high heat with a little oil for 3-4 min;…
Cook on a griddle over high heat with a little oil for 3-4 min; salt and pepper Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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For the poached egg: boiling water with vinegar; creates a whirlpool and…
For the poached egg: boiling water with vinegar; create a swirl and add the egg; kitchen 3 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Toast the Iberian ham in the oven for 5 minutes until crispy.
Toast the Iberian ham in the oven for 5 minutes until crispy. Preheat the oven well in advance so that the temperature is stable from the first minute. Watch the exact point indicated; An extra minute can alter the result.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Prepare the vinaigrette
Prepare the vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mounts: studs at the base
Assemble: asparagus on the base, poached egg on top, crispy ham and parmesan. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drizzle with the balsamic vinaigrette
Drizzle with the balsamic vinaigrette. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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