Poached Egg and Spring Vegetable Asparagus Salad
Chef Anthony Devoti at Five Restaurant in St. Louis prepared this dish for my Garden to Table show. It makes an elegant entree salad for spring luncheons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pallensmith.com.
Ingredients
- 2 tablespoons olive oil, divided
- salt and pepper
- 1/4 pound asparagus
- 1/4 pound oyster mushrooms, torn to pieces
- 1/4 pound goat cheese
- 1/4 cup chives, finely chopped
- 2 eggs
- 2 cups water
- 1/2 cup extra virgin olive oil
- 3 tablespoons champagne vinegar
- 1/4 pound sorrel
- 2 plastic sandwich bags
- 2 twist ties
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