Pickled Asparagus with Poached Eggs

Pickled Asparagus with Poached Eggs

Designed for our Aged Balsamic Collection, this recipe is the perfect brunch dish!

Products used: Aged Balsamic Collection, Fig Balsamic Vinegar, French Citrus Fennel Sea Salt, Premium Balsamic Vinegar, Sicilian Sea Salt, Traditional 18-Year Balsamic Vinegar,


1½ lb Asparagus
1 cup SOOC Premium White Balsamic Vinegar
1 cup Water
2 Tbsp Sugar
2 Tbsp SOOC Sicilian Sea Salt
2 cloves Garlic
2 sprigs Tarragon
¼ tsp Coriander, whole
4 large Eggs
4 slices of country loaf Bread, toasted
Parmigiano Reggiano, shaved with a peeler
SOOC French Citrus Fennel Sea Salt
SOOC Traditional Balsamic Vinegar
1 small bunch Mache
2 Tbsp SOOC Mild Extra Virgin Olive Oil
1 Tbsp SOOC Fig Balsamic Vinegar


Blanch asparagus in boiling, salted water for 20 seconds, then shock in ice bath. Prepare the brine: bring all ingredients under the FOR PICKLED ASPARAGUS section to a boil. Stir and turn off the heat. Allow to infuse 10 minutes. Pour hot pickling juice over the asparagus in a flat, sealable glass container. Allow to marinate in refrigerator for 1 to 2 days.

Once the asparagus is ready, bring a small saucepan of water to a boil. Season with Sicilian Sea Salt and 1 Tbsp Premium White Balsamic. Turn to a simmer and stir the water in a circle to create a vortex for the eggs. Drop in two eggs while turning.

Cook 3-4 minutes until desired firmness of the egg (for a runny yolk, the center should jiggle when lifted). Remove and drain with a slotted spoon.

On the country loaf toast, place the pickled asparagus and then the egg. Finish the egg with a sprinkle of French Citrus Fennel Sea Salt. Shave Parmigiano Reggiano over the dish and drizzle with 18 Year Traditional Dark Balsamic.

Dress the mâche with Fig Balsamic, Mild EVOO, and a pinch of French Citrus Fennel Sea Salt. Serve with asparagus and egg toast.