Asparagus and Spinach Salad with Poached Egg; tiny flowers

This is the starter we had the other night with the Pesto Shrimp and Gnocchi.

It was a tough choice deciding in which dish to use which color of asparagus.

I made a unilateral decision, thinking the white asparagus would show up nicely on the spinach but be totally lost with the gnocchi.

Thus are recipes born….

Besides, I wanted to fry the asparagus for the shrimp dish and one cannot do that with white asparagus. It really has to be boiled.

Asparagus and Spinach Salad with Poached Egg

Total time: 35 minutes


  • 6 – 10 white asparagus spears, depending on size (substitute green asparagus)
  • 1 tsp sugar
  • 1 tbs lemon juice
  • 1/2 tsp salt
  • 3oz (90gr) fresh spinach
  • 2 eggs
  • 1 tbs tarragon vinegar
  • Vinaigrette:
  • 1 tbs Dijon-style mustard
  • 2 tbs Tarragon white wine vinegar
  • 4 tbs good olive oil
  • 1 tbs fresh, chopped tarragon
  • 1 tbs fresh, chopped chives

asparagus spinach salad


  • Cut off ends of asparagus by making thin slices until the knife goes through easily..
  • Lay asparagus flat and, using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone.
  • Fill a large pot half full of water. Add sugar, salt, lemon juice and bring to a boil.
  • Add asparagus and boil gently for 12 – 18 minutes, depending on size. Use a tongs to grab a spear and test with a sharp knife. The knife should go in easily.
  • While asparagus is cooking make the salad:
  • Wash and spin-dry spinach. Tear large leaves and put into a bowl.
  • In a small bowl whisk mustard and 2 tbs tarragon vinegar.
  • Slowly drizzle in olive oil, whisking constantly, until vinaigrette is thick and creamy.
  • Stir in herbs.
  • Add 2/3’s (or less) vinaigrette to spinach and toss to combine.
  • Divide spinach and put on 2 plates.
  • When asparagus is done remove to a plate and pat dry.
  • Reduce heat under water to medium. Add 1 tbs tarragon vinegar.
  • When water is softly boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg – off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together.
  • Do next egg.
  • With regular spoon scoop some hot water over tops of eggs. Poach for 2 – 4 minutes or until white is set but yolk is still very soft. (Or hard, as you like…)
  • Remove eggs with a slotted spoon, drain and put on a small plate lined with a paper towel – just to soak up a bit more water.
  • To finish: Lay asparagus on top of spinach. Drizzle with some of the remaining vinaigrette.
  • Top asparagus with a poached egg, add salt & pepper and serve.

Print Recipe

More tiny flowers….

The orange flowers are nestled down into the weeds, er, I mean grass.


These pretty little yellow flowers actually stand-up high enough to get mowed down – when it’s dry enough to mow.


The lower flower even has a tiny green bug.

All of these tiny flowers reminds me of the Miniature Museum in Andorra.

Which I never went too…..

Why do we do that? We lived in Andorra for 7 years. I always wanted to go to the museum.

I had planned on going to the museum.

I guess we were waiting for visitors to take or some other reason to go and it just never happened.

It’s collection was tiny art objects, sculptures, etc. that all had to be viewed through magnifiers,… You know: a carved camel standing in the eye of a needle, that sort of thing.

I really need to start doing more and stop just making lists of things to do some day.

(No, I don’t think it’s worth a trip back… But if you’re ever in the Andorra…..)

Last update on May 15, 2016

2 thoughts on “Asparagus and Spinach Salad with Poached Egg; tiny flowers”

  1. The orange one is Scarlet Pimpernel. If you haven’t read the book by that name, it’s good. Or you can find the movie with Leslie Howard on the late, late show.

  2. Zoomie – THAT’s a Scarlet Pimpernel? I never knew. Big name for such a tiny flower, but it is so pretty. Yes, I read the book – yonks ago, though.

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