Asparagus Chavignol
25 min
Average: 4.7 (3 votes)

Asparagus salad and Crottin de Chavignol

A pure treat full of delight and simplicity.

Ingredients For

  • x 8
  • x 2
  • x 2
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • 1 leaves
  • 10 cl
  • 10 cl
    Sourdough Bread
    2 slices



Wash and peel the asparagus and cut them in half.

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In a bowl toss them with 2 tbsp of olive oil, 1 tsp of salt, ½ tsp of white pepper and grill them on medium heat grill until cooked through. Remove from the grill and let it cool till

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In a medium size pot, bring water to boil with 1 tbsp od salt and 2 tbsp of white vinegar

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Individually crack the egg in a small bowl with 1 tsp of white vinegar in each bowl and reserve

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When simmering using a whisk, make a swirl with the water, and plunge the eggs in the water for about 4min. Then carefully remove from the water using a clotted spoon and reserve

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Cut in half the slice of bread, drizzle with 2 tbsp of olive oil and toast under the grill till golden color then reserve


In a bowl, combine asparagus, chopped basil leaves, 1 tbsp of lemon juice, 1 tbsp of olive oil and mix well. Place in the middle of a plate then reserve.

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Cut in half the Crottin de Chavignol, and place on the slice of bread, and melt it under the grill 

© ©BrakeThrough Media


Place the Crottin de Chavignol chaud on the asparagus and carefully put the poached egg on top. Drizzle with 1 tsp of olive oil, add a basil leave and serve

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