Asparagus pouches with poached egg and herb vinaigrette

Name: asparagus pouches with poached egg and herb vinaigrette
Total time: 50 min
Yield: 4
Ingredients: 1 kilo white asparagus; 15 tablespoon White wine vinegar; pinch fine mustard; 5 tablespoon lemon zest; 5 tablespoon olive oil; 2 tablespoon leaf parsley; 2 tablespoon chives; 4 big eggs; 12 paste raw ham

Ingredients

Directions

Need extra: rolladette rope.
Finely chop the parsley.
Cut the chives finely.
Put the asparagus one by one on a shelf.
Peel them down with a peeler from just below the cup, turning the asparagus into a whip every time.
Peel the bottom slightly thicker.
Cut the woody undersides of the asparagus.
Make 1 servings per person asparagus (6 each) and put them all with the cups to the same side.
Tie each serving of asparagus on the underside and just below the cup with the rolled rope together.
Put the asparagus puffs in a wide, high pan with plenty of boiling water with some salt.
Cook the asparagus covered for 6-8 minutes.
Then turn off the heat and leave the asparagus covered for another 15-20 minutes in the warm moisture.
Beat in a bowl of vinegar, mustard, lemon zest, olive oil and some salt and pepper to form a nicely bonded dressing.
Beat in the parsley and chives.
Bring a large layer of salted water to a boil in another skillet.
Break the eggs one by one above a cup and let them slide into the water.
Poach the eggs in 3-4 minutes until the white has just set and the yellow is still liquid.
Take the eggs out of the water with a slotted spoon.
Let them drain and put them on a hot plate.
Take the pouches of asparagus with a slotted spoon out of the water.
Let them drain well and place a puff of asparagus on each hot plate.
Put a poached egg in the middle of each pouch and pour the dressing over it.
Drape the slices of ham next to the asparagus.