Asparagus Salad with Sous Vide Poached Egg

Ingredients for 4

• 4 large eggs, in shell

• 2 tablespoons extra virgin olive oil

• 1 tablespoon sherry vinegar

• 1 tablespoon creamy Dijon mustard

• 1 tablespoon minced shallots

• 1 clove garlic, minced

• Kosher salt and freshly ground black pepper

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1/4 cup green peas, blanched

• 2 tablespoons thinly sliced scallions

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146°F (63°C).

• Step 2

  Gently place the eggs into the water bath and set the timer for 45 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, gently remove the eggs from the water bath. Set aside.

• Step 1

  In a large bowl whisk together the oil, vinegar, mustard, shallots, and garlic. Season to taste with salt and pepper.

• Step 2

  Add the asparagus, peas, and scallions to the vinaigrette. Toss to coat and divide between 4 serving plates or bowls.

• Step 3

  Gently crack each egg over each plate of asparagus salad. Serve.

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