Asparagus Salad with Sous Vide Poached Egg
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 146°F (63°C).
Gently place the eggs into the water bath and set the timer for 45 minutes.
When the timer goes off, gently remove the eggs from the water bath. Set aside.
In a large bowl whisk together the oil, vinegar, mustard, shallots, and garlic. Season to taste with salt and pepper.
Add the asparagus, peas, and scallions to the vinaigrette. Toss to coat and divide between 4 serving plates or bowls.
Gently crack each egg over each plate of asparagus salad. Serve.