Ham Asparagus Salad with Poached Egg

Ingredients

Estimated total cost: €10.10 · €2.52/serving

• 3 tablespoons exquisite coarse sea saltEst. price €0.12–€0.25
• 16 slender green asparagus spears (1 pound), trimmed meticulouslyEst. price €3.50–€6.00
• 4 impeccably fresh large eggsEst. price €1.20–€2.00
• 1 tablespoon refined distilled vinegarEst. price €0.08–€0.15
• 4 cups delicately torn soft greens, such as buttercrunch lettuce (pat dry with paper towels to remove excess moisture)Est. price €1.60–€3.00
• 1/4 cup finely minced fresh chivesEst. price €0.50–€0.90
• Lemon and Olive Oil Dressing (whisk vigorously to emulsify)Est. price €0.00–€0.00
• 4 thin slices of top-quality hamEst. price €3.00–€5.00
• Fine sea salt to tasteEst. price €0.00–€0.00
• Coarse, freshly ground black pepper to tasteEst. price €0.00–€0.00

Steps

1. 1

   Get a sizable bowl and fill it with ice water.

2. 2

   Begin by filling a large pot with 3 quarts of water and bringing it to a vigorous boil over high heat. Stir in the coarse salt followed by the asparagus. Let the asparagus blanch uncovered for approximately 3 minutes until they reach a desired crisp-tenderness, keeping in mind that cooking time may vary depending on the thickness and freshness of the asparagus spears. Once ready, swiftly lift the colander from the boiling water to allow excess water to drain off the asparagus. Immediately transfer them into a bowl of ice water to rapidly cool down and lock in their vibrant green hue and crunchy texture. It should take about 1 to 2 minutes for the asparagus to cool adequately; any longer, and they risk losing their crispness and flavor. After cooling, drain the asparagus thoroughly before gently wrapping them in a thick kitchen towel to absorb any remaining moisture. Remember not to precook the asparagus ahead of time, as this will compromise its texture, resulting in loss of crunchiness.

3. 3

   1. Crack each egg into an individual ramekin or small cup. Set them aside for later use. 2. Heat a large, shallow saucepan with about 2 inches of water until it reaches a boiling point. Stir in the vinegar to the water. 3. Lower one ramekin to the surface of the simmering water and carefully tip the egg into the pan, repeating this process for each egg. 4. Turn off the heat and cover the saucepan with a lid to create gentle steam for poaching. 5. Poach the eggs gently in the hot water until you achieve firm whites but still maintain runny yolks, ensuring they are delicately coated with a thin layer of white, approximately 3 minutes cooking time.

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• Cultural note

  The combination of ham, asparagus, and poached eggs is a classic European dish that has been enjoyed for centuries. The use of fresh, quality ingredients like top-quality ham and delicate greens reflects a focus on simplicity and elegance in culinary traditions.

• Seasonal note

  Asparagus is best in the spring when it's in season, providing the freshest and most flavorful spears. This dish is perfect for a light and refreshing meal during the warmer months.

• Health note

  This salad is a balanced meal with a good amount of protein, healthy fats, and fiber. It is low in carbohydrates and sugar, making it a great option for those watching their intake. The dish is rich in Vitamin A and C from the asparagus and greens, and also a good source of zinc.