Califonia Bountiful
Side Dish

Asparagus with poached egg

"In the spring, nasturtiums start to bloom as do other edible flowers such as violas, chrysanthemums and calendulas. Use any and all," says Central Coast chef Rachel Haggstrom. "Nasturtium leaves and flowers add a nice bit of tang to this salad and make it beautiful."

Chef Rachel Haggstrom
JUSTIN Vineyards & Winery, Paso Robles

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14 spears jumbo asparagus
Olive oil, to taste
1 tbsp. white vinegar
4 eggs
Sea salt and freshly cracked black pepper, to taste
2 blood or cara cara oranges, segments removed
3 cups shaved or thinly sliced fennel
1 cup chopped or sliced almonds
1 cup arugula (optional)
Juice of 2 Meyer lemons


Trim tough ends off of asparagus. Season 8 spears with olive oil and grill. Cut into 1-inch pieces.

Meanwhile, bring water to a boil in a small pot with vinegar. Swirl water with a spoon and crack eggs. Cook in water until whites are cooked and egg is done to your liking.

Remove from water and place on paper towels. Season with a pinch of salt and pepper.

Using a peeler, peel or shave remaining 6 spears of uncooked asparagus. Place peelings in a bowl with orange segments, fennel, almonds and grilled asparagus. Add arugula if desired. Season gently with lemon juice, olive oil, salt and pepper.

Serve on a plate or in a bowl with a poached egg on top.

Serves 4

Photo: © 2022 Applemoon Photography

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