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This colourful, warm salad combines asparagus, potatoes and peppers, and is topped with a soft poached Glenfin Duck egg. An ideal vegetarian supper.


Preparation time :    5 minutes

Cooking time :    30 minutes

Total time :    35 minutes


Serves: 4




500g baby new potatoes
2 tbsp olive oil
½ tsp Bart Picante Pimentón (smoked paprika)
2 packs bunched asparagus
½ x 350g jar Gaea Flame Roasted Red Peppers, drained and chopped
4 large Glenfin Duck eggs
4 tbsp Maille Hollandaise Sauce




-Boil the new potatoes for 10-15 minutes until just tender, drain and allow to cool slightly. Cut into thick slices. Combine 1 tablespoon of the oil with the paprika and add to the sliced potatoes. Toss gently to coat.

-Remove any woody stems from the asparagus by bending the bases. They will snap at the point where the woody part begins. Heat the remaining oil in a griddle or frying pan then add the spears in a single layer. Cook for 5-6 minutes, turning once, until lightly charred and tender (you may need to do this in 2 batches). Transfer to a bowl and keep the spears warm.

-Add the potato slices to the pan and griddle for 2 minutes on each side until lightly charred. Place in the bowl with the asparagus. Add the peppers to the pan and cook for 1-2 minutes to heat through. Tip into the bowl with the asparagus and potatoes and toss together gently.


-Pour boiling water into a clean frying pan and return to the boil. Reduce the heat to a gentle simmer, then crack 2 eggs at a time into the water and poach until the white is cooked through. Remove from the pan with a slotted spoon and drain on kitchen paper.
-Divide the asparagus salad between 4 plates. Top each with an egg and a tablespoon of Hollandaise sauce. Serve with slices of lightly toasted bread.


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