I first had this salad at a spring lunch in the countryside where the host had picked the asparagus that morning. A dozen fresh asparagus spears blanched for two to three minutes and cooled. Sweet peas blanched for a minute until bright green. Arranged on a platter with dollops of goats curd, two poached eggs, and shavings of hard aged Italian cheese.
You break the poached egg with your fork and the yolk runs over the asparagus and peas, mixing with the tangy goats curd. The cheese shavings are salty and sharp on top. It is a salad that looks elegant but tastes like the garden. No dressing needed. The egg yolk and the goats curd handle it. A keeper for the recipe box.
Tips for Making Asparagus and Pea Salad with Poached Egg
Blanch the vegetables in separate batches
Asparagus needs two to three minutes. Sweet peas need one to two minutes. Blanch them separately so each is cooked to its own texture.
Transfer both to ice water immediately after blanching. This preserves the bright green colour and stops the cooking.
Poach the eggs just before serving
The eggs should be warm when they go on the platter. Poach in simmering water with a teaspoon of vinegar for three to four minutes.
The yolk should be runny. It acts as the dressing for the salad. A firm yolk does not have the same effect.
Crisp Asparagus and Sweet Pea Salad with Poached Egg and Goats Curd
Total Time: 25 minutes
Yield: 2 servings
Diet: Vegetarian
Description
This fresh and colorful spring salad combines crisp asparagus, sweet peas, creamy goats curd, and a perfectly poached egg, topped with shavings of hard aged Italian cheese.
Ingredients
Units
- 1 dozen fresh asparagus spears
- 250 grams sweet peas
- 100 grams goats curd
- 2 poached eggs
- 50 grams hard aged Italian cheese (such as parmesan or ricotta salata), shaved
Instructions
- Trim the asparagus spears and blanch them in boiling water for 2-3 minutes until tender-crisp.
- Blanch the sweet peas in boiling water for 1-2 minutes until bright green and tender.
- Arrange the asparagus and peas on a serving platter.
- Dollop the goats curd over the vegetables.
- Top with poached eggs and shaved cheese.
- Season with salt and pepper to taste.
Notes
Serve this salad with a crisp dry white wine like Semillon or a dry Riesling. For a variation, try using ricotta salata instead of parmesan. The salad is best enjoyed fresh but can be prepared in advance by cooking the asparagus and peas, then assembling just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 210 mg
Frequently Asked Questions
What is goats curd?
A fresh, soft cheese made from goat’s milk. It is tangy and spreadable. Fresh goat cheese or ricotta are the closest substitutes.
What aged Italian cheese?
Parmesan or ricotta salata, shaved with a vegetable peeler. The cheese should be hard enough to shave into thin curls.
Can I serve this as a main course?
Yes. Add a third egg and more asparagus per person. The egg and cheese provide enough protein for a light main course.
If You Liked This Recipe, You’ll Love These
- Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- Asparagus and Strawberry Salad with Balsamic
- Avocado Egg Salad
The post Crisp Asparagus and Sweet Pea Salad with Poached Egg and Goats Curd appeared first on Honest Cooking and Travel.
