Asparagus salad with spring herbs & poached egg

Keyword Asparagus, Bacon, Green asparagus, pine nuts, poached egg, raspberry vinegar, spring herbs
20 minutes
Servings 4 persons


  • 500 g green asparagus
  • 50 g pine nuts
  • 75 g spring herbs: purslane, yarrow, nettle, daisies, sorrel, chickweed
  • 3 tbsp raspberry vinegar
  • 1/2 tsp honey
  • 5 tbsp olive oil
  • Salt Pepper
  • 2 tbsp olive oil to fry asparagus
  • 4 extra fresh eggs
  • 8 Sc. Bacon thinly sliced
  • 2 L water
  • 2 tbsp neutral vinegar


  • Wash green asparagus, peel the bottom third and cut off the woody ends. Cut the asparagus into thin strips with a sparrow peeler. Toast asparagus strips in olive oil super-short. Allow to cool.
  • Roast pine nuts in a pan without fat. Wash spring herbs and hurl them dry. Mix the raspberry vinegar and honey, beat oil underneath. Season vinaigrette with salt and pepper.
  • Pierce the eggs from both sides. Bring the water to a boil with the vinegar and now put the eggs in for 10 seconds.
  • Get the eggs out of the water, reduce heat so the water no longer bubbles. Carry out the following steps for each egg: Beat the egg, put it in a ladle and let it slide gently but quickly into the hot water. After 2 1/2 minutes, carefully lift the poached eggs out of the water with the ladle and park them on a preheated plate.
  • Mix asparagus, half of the vinaigrette, spring herbs and pine nuts, arrange on plates and put the poached egg on top. Drizzle with the remaining vinaigrette.
  • Place the bacon side by side between 2 sheets of kitchen roll and brown it about 1 minute 30 seconds by 800 watt in the microwave or fry traditionally in the pan. Sprinkle over the asparagus and the poached egg.