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Roast asparagus with poached egg and sauce vierge

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

You'll need

3 bunches asparagus, trimmed 1 tbsp olive oil Finely grated rind of 1 lemon 4 eggs, at room temperature   Sauce vierge 60 ml (¼ 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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