As Seen on Fox 11: Poached Egg and Asparagus Salad
Chef Colin shares some practical tips on preparing asparagus.
- If you’re not going to cut off the ends of the asparagus and use the whole stem, peel down the asparagus at the bottom like an apple
- Cook your asparagus in a lot of salty boiling water (you will trap the chlorophyll to avoid the green water, brown asparagus issue)
- Take your asparagus and drop them in the water and cook for a 1-1/2 to 2 minutes, then put it immediately in ice water to shock it
This poached egg and asparagus salad makes for a fun salad for lunch or a power breakfast item. It is served with poached egg, prosciutto, pine nuts, lemon vinaigrette and crostini.