Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grilled asparagus salad with poached egg and crispy ham https://www.metro.ca/userfiles/image/recipes/salade-asperges-12299.jpg PT25M PT15M PT40M
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
4
0 0 0 0
2 bunches local asparagus (the biggest you can find) 40 mL olive oil 4 slices prosciutto -style ham 4 larges eggs 1 lime 10 mL brown sugar white vinegar, to taste Salt, to taste black pepper, to taste
Grilled asparagus salad with poached egg and crispy ham

Grilled asparagus salad with poached egg and crispy ham

Rate this recipe
0 Vote
4
appetizer-main course
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 bunches
    local asparagus (the biggest you can find)
  • 40 mL
    olive oil
  • 4 slices
    prosciutto -style ham
  • 4
    larges eggs
  • 1
    lime
  • 10 mL
    brown sugar

  • white vinegar, to taste

  • Salt, to taste

  • black pepper, to taste
Imprimer ma sélection

Preparation

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

Legal Notice

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.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.