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Vegetarian, Classics and bistro fare

White asparagus with soft-boiled eggs and potatoes

This dish brings together warm white asparagus, potatoes, and soft-boiled eggs topped with a mustard and chive vinaigrette. It takes 35 minutes to make for 4 people, at an easy skill level, for about €2.80 per person. The key to getting it right is timing the eggs to exactly six and a half minutes, so the yolk stays runny.

As soon as the first asparagus shows up, you eat it simply, warm, with soft-boiled eggs whose yolk runs into the vinaigrette.

White asparagus with soft-boiled eggs and potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Spring

This dish smells like spring the moment it hits the table. Tender, slightly bitter white asparagus pairs with mild potatoes and a runny egg yolk that mixes right into the mustard vinaigrette. Fresh chives add a bright note that wakes everything up without covering the other flavors.

It's the kind of meal you make as soon as the first asparagus shows up at the market, for a weekend lunch or a light weeknight dinner. It works just as well for a family meal as for guests, served warm on big plates where everyone cracks open their own egg at the table.

The ingredients

4 people

Fruits and vegetables

  • White asparagus 1 kg
  • Potatoes 600 g
  • Chives 6 sprigs

Dairy

  • Eggs 4

Pantry

  • Mustardoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Coarse saltoften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Mustard

The step by step recipe

  1. Peel the asparagus, trim the ends, and tie them into bundles.

    Standing bundles come out of the pot in one easy move.

  2. Cook the potatoes in salted water, then peel them and cut them into rounds. 20 min

    Poke them with the tip of a knife, it should slide out easily.

  3. Drop the asparagus into boiling salted water until it bends without breaking. 12 min

    Drain on a kitchen towel so the asparagus doesn't release water onto the plate.

  4. Cook the eggs for six and a half minutes in simmering water, then cool them and peel them. 7 min

    Drop them straight into boiling water for a perfectly runny yolk.

  5. Mix the mustard, vinegar, oil, chives, and pepper, and serve everything warm with the eggs cut in half.

    A vinaigrette poured over warm asparagus soaks in much better.

Our tips to get it right

  • Pick firm white asparagus that doesn't bend on its own, and choose stalks of even thickness so they cook at the same rate.
  • Salt the cooking water for both the asparagus and the potatoes generously, that's what gives flavor to vegetables that are naturally pretty mild.
  • Make the vinaigrette while the vegetables cook, it doesn't keep well and blends better warm than once it's gone cold.

The variations

  • Swap the white asparagus for green asparagus, which cooks faster and doesn't need peeling.
  • Add a few shavings of parmesan on top for a richer version that's still meat and fish free.
  • Cut the asparagus into small pieces and toss everything in a bowl for a version that's easier for kids to eat.

What to serve it with

  • Country bread for dipping
  • Sparkling water with lemon
  • A simple green salad on the side

Storage

Keep the components separate in sealed containers in the fridge for up to 2 days. Soft-boiled eggs are best eaten the same day, they turn hard when reheated. This dish doesn't freeze well, cooked asparagus and potatoes lose their texture.

Questions about this dish

How do you know when white asparagus is cooked?

It should bend slightly without breaking when you lift it with tongs. Also poke the base with a knife, it should slide in without resistance.

Can you make this dish ahead of time?

You can cook the potatoes and make the vinaigrette a few hours ahead. Cook the asparagus and eggs right before serving to keep the right texture.

What if I overcook the soft-boiled eggs?

If the yolk is too firm, the dish still tastes good but loses its runny contrast with the vinaigrette. Try again, timing exactly six and a half minutes from the moment the eggs hit the boiling water.

Can you replace the cider vinegar?

Yes, white wine vinegar works well and keeps the vinaigrette light. Avoid a very strong vinegar, it would overpower the delicate taste of the asparagus.

How long does it take to make white asparagus with soft-boiled eggs and potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in white asparagus with soft-boiled eggs and potatoes?

About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does white asparagus with soft-boiled eggs and potatoes cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, mustard. Always check the labels of the products you buy.

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