Grilled asparagus salad with poached egg and crispy ham

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Preparation

Cut off the lighter ends of the asparagus stems. (These can be used to make a soup.)

Spread the asparagus onto a baking sheet. Pour half of the olive oil over it, making sure it’s well coated. Season the asparagus to taste and barbecue it over very high heat for 1 minute per side. Set aside. Alternatively, the asparagus may also be broiled in the oven for about 2 minutes per side.

Place the ham slices on a baking sheet and crisp them at 190 °C (375 °F) in the oven for about 10 minutes. Set aside.

Fill a large, high-sided frying pan halfway with water. Add a generous dash of white wine vinegar and a small handful of salt. Bring to a boil and then lower the heat to stabilize water temperature to “steaming”, i.e., boiling but no large bubbles. (FYI, vinegar is used to prevent the egg yolks from oxidizing while the eggs are being poached.)

Break an egg in a small bowl so that it’s easier to add to the pan. Using a spoon, give the steaming water a stir, and then add the egg in the centre. Let the egg cook for precisely 2 minutes. Carefully remove the egg using a slotted spoon. Place the egg on a baking sheet lined with absorbent paper. Repeat this process with the remaining eggs.

In a large bowl, mix the mustard, lime juice, brown sugar and remaining olive oil until you obtain a smooth vinaigrette. Add the grilled asparagus to the vinaigrette and toss well, making sure that the asparagus is covered in dressing.

Break the ham slices into small pieces.

Spread some asparagus in a plate, top with a poached egg, and finish with some randomly strewn pieces of crispy ham.

Source : Martin Juneau