![Asparagus Chavignol](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-08/US_Asparagus_Chavignol_Final.jpg?itok=-lReWGEJ)
A delightful and simple treat.
Ingredients For
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x 8
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x 2
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x 2
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1 leaves
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1 tsp
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1 tsp
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-
Sourdough Bread2 slices
Preparation
1
Wash and peel the asparagus and cut them in half.
![](/sites/tastefrance.com/files/2020-08/REC_1_Aspergus_Salad_%C2%A9BrakeThrough%20Media.jpg)
© ©BrakeThrough Media
2
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
![](/sites/tastefrance.com/files/2020-08/REC_2_Aspergus_Salad_%C2%A9BrakeThrough%20Media_A10O9605.jpg)
© ©BrakeThrough Media
3
In a medium size pot, bring water to boil with 1 tbsp od salt and 2 tbsp of white vinegar
![](/sites/tastefrance.com/files/2020-08/REC_3_Aspergus_Salad_%C2%A9BrakeThrough%20Media_A10O9607-Edit.jpg)
© ©BrakeThrough Media
4
Individually crack the egg in a small bowl with 1 tsp of white vinegar in each bowl and reserve
![](/sites/tastefrance.com/files/2020-08/REC_4_Aspergus_Salad_%C2%A9BrakeThrough%20Media_A10O9610-Edit.jpg)
© ©BrakeThrough Media
5
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
![](/sites/tastefrance.com/files/2020-08/REC_5_Aspergus_Salad%C2%A9BrakeThrough%20Media_A10O9617-Edit.jpg)
© ©BrakeThrough Media
6
Cut in half the slice of bread, drizzle with 2 tbsp of olive oil and toast under the grill till golden color then reserve
7
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.
![](/sites/tastefrance.com/files/2020-08/REC_6_Aspergus_Salad_%C2%A9BrakeThrough%20Media_A10O9622.jpg)
© ©BrakeThrough Media
8
Cut in half the Crottin de Chavignol, and place on the slice of bread, and melt it under the grill
![](/sites/tastefrance.com/files/2020-08/REC_7_Aspergus_Salad_%C2%A9BrakeThrough%20Media_A10O9632.jpg)
© ©BrakeThrough Media
9
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