White Asparagus & Citrus Salad with a Crispy Poached Egg & Orange Beurre Blanc

Ingredients

2 bunches white asparagus, peeled
1 1/2 oranges, peeled & segmented
5 eggs
1L vegetable oil
1/2 cup fine breadcumbs
1/2 cup sifted flour
Chervil or Italian parsley to garnish

Beurre Blanc:

50mL white wine vinegar
2 slices orange peel
50mL heavy cream
150g cubed butter (cold)
1/2 orange
Chives
Freshly ground pepper & salt

Method

In a deep pot, heat the oil slowly.

Meanwhile, in simmering water, poach four of the eggs for 3-4 minutes until soft and put to one side to rest.

Blanch the asparagus in some lightly salted boiling water until al dente (tender crisp) and drain.

To crumb the eggs carefully coat in flour, then egg (1 egg lightly whisked) and finally in the breadcrumbs.

Gently lower into the oil with a spoon and fry 'til golden. A good way to test whether the oil is hot enough is to stick a wooden skewer into the oil and if bubbles form all around the object you are ready to go.

Once the egg is golden, remove and place on paper towel to drain.

Beurre Blanc:

Place vinegar in a saucepan with the orange peel. Reduce by half and then add cream. Reduce by half again and then whisk in butter.

Remove peel and squeeze the juice from the final half orange. Stir in the chives and season.

To Serve:

Arrange the asparagus and orange segments on each plate along with an egg each and drizzle with the orange beurre blanc. Garnish with some chopped chervil or parsley and season to your taste.