Asparagus salad and poached egg with ham

Asparagus salad and poached egg with ham

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A fresh recipe, complete and balanced ... who says better?


  • For 4 people :
  • 1 bunch of green asparagus
  • 4 slices of Parma ham
  • 4 eggs
  • 2 tbsp. to s. virgin olive oil
  • 6 c. to s. vinegar.
  • For the sauce:
  • 1 lemon
  • 1 handful of chives
  • 4 c. to s. olive oil
  • salt
  • pepper.


Take the lemon zest and squeeze the fruit. Pour the juice into a blender with the olive oil and chopped chives. Salt, pepper, mix and reserve. Heat the water with the vinegar. When quivering, have the eggs poached for 2 minutes. Wash and peel the asparagus, place in a pan with olive oil. Cook on high heat for 5 minutes, stirring, then 5 min over low heat and covered. In each plate, arrange asparagus, a slice of ham and an egg. Pour some chive sauce and serve the rest separately.