Asparagus season has started again. A great occasion to put a classic dish on the table with this seasonal vegetable, in a slightly more modern version. This recipe combines white asparagus with potatoes, a soft poached egg and tender chicken breast from the oven. Zeeland Salt Smoked adds a subtle, deep flavor to both the chicken and the butter dressing. A balanced spring dish that is easy to make, yet feels special.
2
Average
50 minutes
Preheat the oven to 180 °C (top and bottom heat).
Place the chicken breasts in a baking dish, brush lightly with olive oil and sprinkle with freshly ground pepper and Zeeland Salt Smoked
Bake for about 20-25 minutes, depending on thickness. Let rest for a while and then slice.
Carefully peel the asparagus and cut off the woody ends.
Cook them in lightly salted water for about 8-10 minutes until tender. Drain.
Cook the potatoes in their skins for about 15 minutes until tender.
Drain and mix with a knob of butter and a pinch of Zeeland Salt Smoked.
Bring a pan of water with a splash of vinegar to a boil.
Break the eggs one at a time into a cup.
Make a whirlpool in the water and gently slide the egg into the center.
Poach for about 3 minutes and remove with a slotted spoon.
Melt the butter over low heat.
Stir in the mustard and white wine vinegar.
Season with pepper and a pinch of Zeeland Salt Pure.
Arrange the asparagus and potatoes on the plate. Distribute the slices of chicken breast next to or on top. Place the poached egg in the center. Spoon the warm butter dressing over the top. Finish with extra salt to taste and some fresh dill, if desired.
Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.
Credit header: © iStock – gbh007
