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The photo is shot from overhead, a white plate of asparagus fills most of the frame. On top of the asparagus is a poached egg with the yolk oozing out, some Truffle and Artichoke Pesto and walnuts are also on the asparagus. A jar of Pesto is in the shot.

Asparagus with Poached Eggs, Truffle & Artichoke Pesto

Prep 10 minutesCooking 10 minutes2 people

This dish is a simple yet very impressive starter that is perfect to serve at dinner parties or for an extravagant weekend brunch. The bold, punchy truffle flavour works perfectly with the rich egg yolk creating a classic flavour combination.

recipe

10 minutes

Breakfast Recipes

Starter Recipes

Side Dish

30 minute or less

Spring Recipes

Vegetarian Recipes

Gluten Free Recipes

Vegetable Recipes

Egg Recipes

Pestos

Vinegars

Starter

Medium

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Ingredients

50g shelled and peeled walnuts

300g fresh asparagus

2 free range eggs, fresh as possible

1 tbsp White Wine Vinegar

2 1/2 tbsp Artichoke and Truffle Pesto

1 tbsp Early Harvest olive oil 

Instructions

  1. Heat an oven to 180C/170C fan and when hot, roast the walnuts for 7 minutes. Remove and allow to cool.
  2. Mix the artichoke and truffle pesto and olive oil together and set aside
  3. Whilst the walnuts are roasting, place a medium pan 2/3 full of water on a high heat and bring to the boil. Snap the lower woody parts of the asparagus stems off. Depending on the thickness, asparagus can take between 2 minutes (thin) and 5 minutes (very thick) to cook, the aim being for them to be soft, but still with bite and firm to the touch. Cook accordingly then remove from the water and place in cold water to stop the cooking. Place on a baking tray.
  4. Add the vinegar to the water and bring back to a simmer. Crack the eggs into separate ramekins. Stir the water to form a whirlpool then gently add the eggs, about 15 seconds apart. Cook for 2-3 minutes, until the whites have set and the egg feels soft but springy. Remove with a slotted spoon onto a tea towel to absorb any water that runs off. Whilst the eggs are cooking place the asparagus in the oven to warm through.
  5. To serve, season the asparagus with salt and pepper then Divide between plates. Spoon the pesto dressing on top then crush the walnuts over the top and finish with the poached egg.

Included in this Recipe

White Wine Vinegar

White Wine Vinegar

Chardonnay wine balanced with grape must to create a light sweetness and gentle acidity.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.