Asparagus Salad with Sous Vide Poached Egg

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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!)

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Recipe Temp 146 F / 63.3 C
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This fresh spring salad made with asparagus and perfectly-poached eggs is done in the Anova Sous Vide Precision Cooker. It's a quick, easy and gluten free meal to enjoy.

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 1

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

    • Step 2

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

    • Step 3

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

    • Step 4

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

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146 F / 63.3 C Recipe Temp
Recipe Time
Prep Time