Asparagus, Ham, and Poached Egg Salad

Name: Asparagus, Ham, and Poached Egg Salad
Ingredients: 3 tablespoons coarse sea salt; 16 green asparagus spears (1 pound), trimmed; 4 ultra-fresh large eggs; 1 tablespoon distilled vinegar; 4 cups torn soft greens, such as buttercrunch lettuce; 1/4 cup minced fresh chives; Lemon and Olive Oil Dressing; 4 thin slices top-quality ham; Fine sea salt; Coarse, freshly ground black pepper; Toast, for serving; 5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon

By Patricia Wells

April 11, 2016

Image may contain Plant Food Seasoning Dish and Meal

Photo by Jeff Kauck

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Wine Suggestion

This salad calls out for a crisp white, a northern wine that will pair nicely with the egg, ham, and asparagus. One wine that can generally be found in our cellar in Paris is the Coteaux du Giennois, Domaine de Villargeau. It’s a 100% Sauvignon Blanc and comes from very flinty soils near the Pouilly Fumé vineyards. It’s a touch salty, chalky, and smoky and pairs nicely with the star ingredients in this salad.

Recipe notes

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