Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Have a question? Visit our
Help Center.For a better browsing experience, this site has been optimized for Chrome on your device.
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
It will be used to make checkout faster in the future! You can modify it at any time.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
Cut off the lighter ends of the asparagus stems. (These can be used to make a soup.)
Spread the asparagus onto a baking sheet. Pour half of the olive oil over it, making sure it’s well coated. Season the asparagus to taste and barbecue it over very high heat for 1 minute per side. Set aside. Alternatively, the asparagus may also be broiled in the oven for about 2 minutes per side.
Place the ham slices on a baking sheet and crisp them at 190 °C (375 °F) in the oven for about 10 minutes. Set aside.
Fill a large, high-sided frying pan halfway with water. Add a generous dash of white wine vinegar and a small handful of salt. Bring to a boil and then lower the heat to stabilize water temperature to “steaming”, i.e., boiling but no large bubbles. (FYI, vinegar is used to prevent the egg yolks from oxidizing while the eggs are being poached.)
Break an egg in a small bowl so that it’s easier to add to the pan. Using a spoon, give the steaming water a stir, and then add the egg in the centre. Let the egg cook for precisely 2 minutes. Carefully remove the egg using a slotted spoon. Place the egg on a baking sheet lined with absorbent paper. Repeat this process with the remaining eggs.
In a large bowl, mix the mustard, lime juice, brown sugar and remaining olive oil until you obtain a smooth vinaigrette. Add the grilled asparagus to the vinaigrette and toss well, making sure that the asparagus is covered in dressing.
Break the ham slices into small pieces.
Spread some asparagus in a plate, top with a poached egg, and finish with some randomly strewn pieces of crispy ham.
Source : Martin Juneau
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.