From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / breakfast / Asparagus with Mustard Anchovy Vinaigrette + Poached Eggs {gluten free, dairy free, soy free}

Asparagus with Mustard Anchovy Vinaigrette + Poached Eggs {gluten free, dairy free, soy free}

March 24, 2016 By Jessica

Spring is here!

So is asparagus season – yum! Our relationship has come a long way.

Growing up, raw carrots, lettuce, and tomatoes were welcomed on my plate, for the most part, and nothing else. The green vegetables were what I had a tough time with. Mushy, and usually marginally seasoned thus resulting in my conviction: I will never eat vegetables for the rest of my life.

I hated asparagus and broccoli the most – the water clinchers. Oh yeah, and the frozen green beans vegetables – how can we forget? Now I realize it’s because they were mushy asparagus, broccoli, and green beans (sorry, Mom – love ya). And you know, when the green becomes a dark army green when overcooked? Sigh.

With a little technique, gone are the days of less-than-crisp green vegetables. Hello very green, crisp and full of flavor (Mom’s are too :)) asparagus. 

I heart you.

And with a little black truffle salt … BLISS.

Asparagus is one of my favorites – simply steamed or roasted, it’s perfect, however for occasions like Easter or brunch where you want to fancy things up and not spend too much time fussing over the food – THIS. is. it.

Perfectly steamed asparagus with a sharp mustard anchovy vinaigrette topped with poached eggs is one side dish everyone will love. I know, I know, I say “optional” on the black truffle finishing salt, and it is, though I can’t help encouraging the splurge because it makes everything taste better. 

For those who don’t know, my oldest son, Jonathan, cannot eat eggs so when he’s joining us (he’s 23) I serve without and crumble some crispy bacon over the vinaigrette instead.

This recipe can easily be doubled with each component also made ahead. The sauce tastes like a cross between a caesar salad dressing and a hollandaise sauce – slightly tasting like anchovy, but more like tangy from the mustard with a nice citrus bite to it. It’s my lighter take on hollandaise, to justify any cake eating (ahem) in case there may be some in the freezer. 

Not to leave out some nutritional talk, this has all sorts of nutrition, with Asparagus, being high in Vitamin K, lycopene, and folate, and poached eggs high in protein, lysine (well needed and not just for cold sores), B2, B6, B12, Vitamin D, and selenium.

Even the dressing has nutrients from the olive oil, anchovy (protein, iron, magnesium, omegas) and all that cold-fighting vitamin C in lemon. We can leave all this nutrition stuff between you and me and just serve it as a neat little brunch dish. Hehe.

I’ve left a whole bunch of notes below on all sorts of little facts and tips on asparagus and poaching – hope they will be useful. I’ve put asterisks by each note to try to separate them … let me know if that’s helpful or more confusing.

asparagus-with-mustard-dressing-and-poached-eggs-from-jessicas-kitchen-recipe-gluten-free-dairy-free-prep-7

asparagus-with-mustard-dressing-and-poached-eggs-from-jessicas-kitchen-recipe-gluten-free-dairy-free-prep-5

asparagus-with-mustard-dressing-and-poached-eggs-from-jessicas-kitchen-recipe-gluten-free-dairy-free-prep-3

asparagus-with-mustard-dressing-and-poached-eggs-from-jessicas-kitchen-recipe-gluten-free-dairy-free-prep-4

asparagus-with-mustard-dressing-and-poached-eggs-from-jessicas-kitchen-recipe-gluten-free-dairy-free-prep-2

I make my poached eggs slightly firmer (kids don’t like them too runny), but you can easily adjust poaching time to make them super-oozy if you like.

For more Easter recipe inspirations, try:

Leg of lamb with seasonal vegetables

Overnight French Toast

Asparagus with Anchovy Mustard Vinaigrette

Wishing a wonderful, joyous Easter holiday to all who are celebrating, and a lovely weekend! xx Jessica

Asparagus with Mustard Anchovy Vinaigrette + Poached Eggs - gluten free, dairy free, soy free, nut free
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Quick, easy, AND delicious brunch/breakfast dish that is ready in under 20 minutes - perfect for easter brunch or anytime during the spring season. Easily can be doubled or make ahead.
Jessica: From Jessica's Kitchen
Recipe type: Brunch
Serves: 2-4 servings
Ingredients
  • 2 bunches fresh asparagus, washed and ends trimmed
  • For the vinaigrette:
  • ¼ cup deli-style gluten free mustard
  • juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 1 heaping tablespoon anchovies, or to taste
  • 2 tablespoons gluten free sherry vinegar
  • pinch of kosher salt
  • Poached eggs:
  • about 2 quarts of water
  • 1 teaspoon white vinegar (all distilled white vinegar is gluten free)
  • 2 - 4 whole eggs
  • 1½ tablespoons kosher salt
  • Optional: black truffle finishing salt
Preparation
  1. Fill the bottom portion a quarter of the way of a large steamer pot, or what you use for steaming. Set on high heat.
  2. In the meantime, prepare the mustard anchovy vinaigrette. Combine all the ingredients into a tall jar or some vessel that won’t splatter while mixing and emulsify the ingredients using a hand-held immersion blender until well blended. It should be thick yet pourable, like dressing. Check seasoning, it should taste like a tangy mustard lemon infused with anchovy flavor. Set aside. The vinaigrette will remain fresh refrigerated up to a week in a sealed container and can be frozen for up to a month in a freezer-safe container.
  3. When the steamer pot comes to a boil add asparagus for steaming. Steam for 4 minutes, exactly. While the asparagus are steaming, crack one egg into a very small bowl and keep the other eggs and a spoon nearby. When the asparagus is done, transfer to a large sheet tray or cutting board and spread out in a single layer (see notes). Remove the upper basket, then add vinegar and kosher salt to the boiling water. *The vinegar will turn the green-tinged water white. Reduce heat to low. Bring the bowl down to the water surface level and gently add the egg. Repeat with remaining eggs. Set the timer and poach between 3-4 minutes to your preference (see notes) until the white are set but the yolks appear runny. *Yolks should look wobbly, not like round, firm circles. Stir the water occasionally and keep the whites contained, if need, by gently guiding the whites to the yolk.
  4. When ready, pick up each egg with a perforated spoon and to a plate. Prepare asparagus on a serving platter then drizzle vinaigrette. Set poached eggs on top and slice through the middle. To finish: sprinkle on black truffle finishing salt, or your sea salt of choice.
  5. Variations:
  6. *If you absolutely hate anchovy in your vinaigrette, you can easily swap it for out for cooked bacon, diced fine, or leave out either.
  7. Vegans: Sub anchovy for coconut amino's, it adds a bit of a briny flavor. Sub the eggs for potato hash (think: yukon golds, reds, or hannah sweet potato), as the flavors in the vinaigrette go well with it.
  8. Notes on asparagus:
  9. *Use green spears (strongest grassy-like in flavor than other varieties), white (actually cultivated differently by growing covered in dirt to prevent chlorophyll development, slightly sweeter in taste), or one of the purple varieties (different breeding practices and milder tasting than green varieties). *Make sure they are firm, crisp stalks with fully closed budding tips. Older stalks begin to open up and dry out and the ends appear moist but not wet nor dry or woody. If it’s available - local, organic produce will always taste better than asparagus from Central America in April.
  10. *Thin stalks can be more intense in flavor than thicker varieties and less watery.
  11. *Thicker stalks are more tender, and milder, but can get watery since they hold more water (and also contain more fiber) hence the need to time the steaming.
  12. *Either type work well for steaming. I personally like thicker stalks for stir fry, grilling, and sautéing since the thinner stalks can dry out quickly with high heat cooking.
  13. *We have all heard about how the snapping of the stalks will snap at just the length but have also snapped the same bunch resulting in different lengths.
  14. Over time, I realized that’s not true.
  15. *Instead, cut off the ends at the point the color fades, or for the white variety where it feels harder than the upper parts of the stalk. You can feel how hard the faded section is compared to the rest, this is where you should cut off the ends.
  16. *Freeze the trimmed ends to add to onion, and carrots, or any of your favorite stock vegetables, for a homemade vegetable stock.
  17. *I used to peel the stalks. They do make the asparagus buttery soft, and if you have the time go for it. I generally don’t but find (as in those I have served unpeeled asparagus to) with proper steaming they are as delicious texturally.
  18. *Asparagus doesn’t do very well sitting in the refrigerator for too long — it loses it’s flavor, which is why sometimes it has more flavor yet other times bland without a good dose of salt.
  19. *To keep them fresh, trim ends, set in a glass jar (like flowers), lightly covering the tops, and refrigerate for up to 2 days.
  20. *I find steaming asparagus keeps if firm yet soft enough for the perfect bite, whereas blanching can make them soggy, and a dull army green color.
  21. *Keeping that bright green color requires blanching in a big pot of water (2 gallons per bunch) with copious amounts of salt, in addition to ensuring the water is at a constant rolling boil so as not to destroy the chlorophyll enzyme chlorophyllase, which keeps it bright green.
  22. As if that wasn’t enough, we then need to make sure acids such as lemon or vinegar aren’t added during the boiling process, which can affect the temperature and make those emerald green veggies brown. And then ‘shocking’ them in an iced water bowl. It’s a lot of water, salt and preparation for the same effect in my opinion. And if I haven’t convinced you to go the steaming route, keep in mind that blanching also pulls out all the nutrients into the water.
  23. Note on steaming:
  24. *A 4-minute steam will soften the asparagus yet still be crisp; any more than that it will be too soft and mushy.
  25. *You can go the extra mile by transferring them to a bowl of iced water to ‘shock’ them as this will prevent the vegetable from continuing to cook. But you don’t need to if you spread the asparagus (or any steamed vegetable) out in a single layer to prevent heat trapped between layers.
  26. Note on poaching:
  27. *The fresher the eggs, the more contained the poach egg will be.
  28. *The older the eggs, the weaker the membrane that surrounds the white becomes, and what is likely to result in egg whites spreading once you submerge into water.
  29. *Speaking of submerging in water, less bubbling of water (why we reduce to low after initial boil) will keep the eggs from separating.
  30. *A little vinegar will help set the proteins but too much will make the eggs taste vinegary and possibly tough.
  31. *Salting the water is not for the technique, rather for the flavor. A sprinkle of finishing salt on top will take your poached eggs to new heights. If you have some, don’t hesitate to use it.
  32. *Poaching time will yield different results:
  33. *Three minutes will result in oozing out of yolk and very soft white.
  34. *Three minutes 30 seconds will result in a little spill and soft white.
  35. *Four minutes will result in a slight spill - outer surface of the yolk firmer yet yolk still runny with white being well cooked and solid. I poach between 3:30 and 4 minutes to preference, as pictured in the recipe.
  36. *Some use a fine mesh strainer for poaching by cracking an egg into a bowl then transfer into a fine mesh strainer to allow loose egg white to drip through and then carefully submerge the strainer into the water and tilt sideways to slide into the pot. This works if you do so immediately. If you let the egg sit in the strainer (above the bowl for no mess!) for a minute or two it clings to the strainer and pulls on the yolk.
  37. If you do have pieces of white dangling on your poached eggs, gently separate with a knife when done cooking.
  38. *To make ahead: poach 30 seconds less than desired time, 3-4 eggs at a time (to maintain even cooking times) then remove each egg with a perforated spoon and transfer to a bowl of cold water to chill. Then store submerged in water for up to 3 days. To reheat, transfer to a bowl of very hot water (quantity can reduce water temperature, do make sure the water is very hot to the touch) and allow it to come to warm temperature, about 15 minutes.
  39. *Poached eggs are never very hot, the yolks would solidify if they were so they do well made ahead and is how it is usually done by caterers and short order cooks.
3.4.3177

 

Don't miss a recipe! Subscribe here.

Filed Under: breakfast, entertaining, paleo Tagged With: breakfast, dairy-free, gluten-free, light and easy recipes, main dishes, paleo, side dishes, soy-free, sugar-free

« Poppy Seed Hamantaschen Cookies {gluten free, dairy free, soy free, vegan}
Salmon Terrine with Beet Horseradish aka my take on gefilte fish {gluten free, dairy free, soy free} »

Comments

  1. Amy says

    March 25, 2016 at 7:22 am

    Looks delicious Jessica! I want to print out the recipe but it has weird coding words in the recipe title when I'm ready to print. Help!
    Reply
    • Jessica says

      March 25, 2016 at 8:12 am

      I just noticed the error, thank you for letting me know Amy. It should be okay to print now. Have a great day! :)
      Reply
  2. Melissa says

    March 25, 2016 at 8:33 am

    Remember the soggy vegetables well. So much good information, makes sense now why my vegetables come out inconsistent. Never tried poaching but with your tips I think I can do this. Nice photos!
    Reply
  3. Lilly says

    March 25, 2016 at 9:33 am

    This dish can brighten any table. What a lovely side dish that can complement any meal. Also, thanks for the tips to prepare the perfect green vegetable. Looking forward to your next post.
    Reply
  4. Judy says

    March 25, 2016 at 9:59 am

    Love this!!
    Reply
  5. Tiffany says

    March 25, 2016 at 10:23 am

    Ooey gooey eggs, how eggcellent! Love this sauce idea and may go on with using for other veggies as well.. Can I trick my girls into thinking it's a cheese sauce? Shh ;D
    Reply
  6. Fara says

    March 25, 2016 at 11:11 am

    Love the colors and everything about this recipe including the notes! I can't wait to try the recipe especially the vinagrette...love anchovies. Yummy!
    Reply
  7. Kelly says

    March 25, 2016 at 12:06 pm

    That platter looks gorgeous! Thank you for clarifying poaching results. When I see photos of poached eggs I'm not sure how long it took because the time is given to be within a couple of minutes. I see that even a minute makes a difference!
    Reply
  8. Leah says

    March 26, 2016 at 10:43 am

    Funny I was just talking about poached eggs and I was actually going to look up some advice online and here I see this today! Beautiful as well, holy moly!!
    Reply
  9. Heather Bowles says

    March 26, 2016 at 11:31 am

    I was going to ask for a vegan substitute for anchovies but see you've provided an option, which is great. I was thinking of trying this without eggs, with just chopping the asparugus up and mixing with a little dressing for a salad, in a way.. Would you recommend?
    Reply
    • Jessica says

      April 5, 2016 at 9:45 am

      That's sound delicious heather!
      Reply
  10. Becky Winkler (A Calculated Whisk) says

    April 1, 2016 at 3:30 pm

    This is so gorgeous! I'm still a little scared of anchovies but I might have to get over that so I can try this. Pinned! :)
    Reply
    • Jessica says

      April 5, 2016 at 10:06 am

      I know what you mean - it's a love or hate relationship with anchovies. My kids get grossed out if they see or taste it whole, but can't tell that I add it to some vinaigrettes. Ha! This definitely doesn't reek of anchovies, but it does have that briny flavor and I must say it is not the same without. Hope you give it a try and let me know what you think! :)
      Reply
  11. Traci says

    April 9, 2016 at 9:36 am

    My first poach and it turned out great! Thanks for my new favorite dreesing. I was a little hestant about the anchovies but figured it would be good after making some of your other recipes and sure enough it was delicious.
    Reply
    • Jessica says

      April 12, 2016 at 8:08 am

      So happy to hear that - thank you for sharing Traci!
      Reply
  12. Sherri says

    May 25, 2016 at 12:28 pm

    Thank you for all the helpful tips. Poached my eggs perfectly and this is the best sauce ever!!
    Reply
  13. Lauren says

    February 5, 2017 at 9:36 pm

    Made this for dinner tonight and just had to say how flavorful it was. The vinaigrette sauced up with the egg and asparagus was delicious. I don't like my eggs overly runny, the 4-minute time you recomended was perfect!
    Reply
  14. Monica says

    March 6, 2017 at 9:00 am

    Saw this on Elledecor.com and had to try it. I made it this morning for breakfast and it was amazing. The mustard vinaigrette is everything. What a way to spice it up some vegetables and poached eggs. Awesome recipe!
    Reply
  15. Bethanny says

    March 14, 2017 at 8:54 am

    Terrific recipe! The anchovy mustard is amazing and think I'm going to use it as a sauce for everything!
    Reply
    • Jessica says

      April 2, 2017 at 2:34 pm

      I know, that sauce is just goodness. Happy to hear you loved it Bethanny, enjoy!
      Reply
  16. Brooke says

    April 9, 2017 at 3:11 pm

    Great recipe I've now figured out how to poach eggs for this amazing sauce!
    Reply
  17. Dorene Feingold says

    November 25, 2019 at 5:57 am

    Every one of us has a suitable understanding of the information given to the general public, so that I truly enjoyed the guide and expected you to supply us with additional things like this one.
    Reply
  18. Norma Kemp says

    December 7, 2019 at 2:24 am

    I didn't have any expectations concerning that name, but the longer I was amazed. The writer did a great job. I spent a couple of minutes reading and checking the facts. Everything is crystal clear and understandable. This one is of this type. Moreover, I like how the writer organized his thoughts as well as the visual part.
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy