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Warm Asparagus Salad with Rhubarb Relish and Poached Egg

The perfect symbiosis of warm, green asparagus, sour rhubarb and a velvety soft egg.
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course, Salad
Cuisine Europäisch, Schweiz

Ingredients
  

For the rhubarb relish:

  • 3 dl / 1 cup white wine vinegar
  • 3 teaspoons of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of coriander seeds
  • 2 thin red sticks of rhubarb
  • 1 shallot

For the dressing:

  • 3 Tb mayonnaise
  • 2 teaspoons of mustard
  • 3 Tb of olive oil
  • 2 Tb of lemon juice
  • Salt and pepper

For the polenta:

  • 6 dl / 2 cups bouillon
  • 100 g / ½ cup polenta
  • 1 dl / ⅓ cup cream

For the asparagus:

  • 800 g / 2 pounds green asparagus
  • 3 Tb of olive oil
  • Salt pepper and thyme
  • For the poached egg:
  • 4 fresh eggs
  • 1 Tb white wine vinegar

Instructions
 

Rhubarb Relish:

  • Peel the rhubarb stalks and cut into small pieces.
  • Peel the shallot and slice into thin rings.
  • Put the vinegar, sugar, salt and coriander seeds together with the rhubarb pieces and shallots in a saucepan and bring to the boil briefly.
  • As soon as the sugar has dissolved, put the hot relish in a heat-resistant glass and cover it and let it cool down

Dressing:

  • Whisk the mayonnaise, mustard, olive oil and lemon until smooth.
  • Season to taste with salt and pepper and chill.

Polenta:

  • Bring the stock to the boil.
  • Add the polenta and stir well.
  • Cover the pot and reduce the heat to the minimum.
  • Let the polenta simmer gently for 30 minutes (caution: do not remove the lid during this time).

Asparagus:

  • While the polenta is simmering, wash the asparagus, cut off the woody end and peel lightly about a third of the way up from the end.
  • Line the baking tray with parchment paper and spread the asparagus on top.
  • Oil the asparagus evenly and season with salt, pepper and thyme.
  • Depending on the thickness of the stalks, bake the asparagus at 180C for 15-20 minutes. As soon as the asparagus are soft, take them out of the oven.

Poached Eggs:

  • Pour approx. 7-8cm deep water into a wide pot and boil it once.
  • As soon as the water boils, reduce the heat until the water is just below the boiling point.
  • Add the vinegar to the water.
  • Carefully break an egg into a coffee cup, making sure that the yolk stays whole.
  • Stir the pot with a ladle until a vortex forms.
  • Carefully and slowly pour the egg into the center of the vortex.
  • Let the egg set in the water for 3 minutes.
  • Remove the poached egg with a slotted spoon and place on a plate lined with kitchen paper.
  • Poach all four eggs one at a time.

Serving:

  • Spread the dressing evenly on the plates.
  • Place the asparagus on top of the dressing.
  • Stir the cream into the finished polenta and place it on the plate.
  • Carefully roll the poached eggs onto the asparagus and lightly salt and pepper them.
  • Garnish the plate with the rhubarb relish.
Keyword asparagus, green asparagus, rhubarb