Asparagus Dijon Cream Salad with Poached Egg


  • 2 bunches thick asparagus with ends trimmed
  • 3 large organic eggs
  • 2 tbsp Dijon mustard
  • 1 cup mayonnaise (see below for homemade mayo recipe to avoid the refined vegetable oils)
  • Salt and Pepper to taste

Homemade Mayonnaise
Blend on high the ingredients below :

  • 1 large egg yolk (or ½ avocado for egg free version)
  • 1 cup Organic Traditions Ice Pressed Olive oil
  • 1 tsp apple cider vinegar
  • ½ tbsp dijon mustard
  • 2-3 tbsp filtered water (add more for thinner consistency)
  • Himalayan Salt to taste


  1. Bring two large pots or pans of water to boil.
  2. In one of the pans, bring the heat down to a low medium and gently crack the eggs into the water to poach them. Cook for about 1 min for a runny egg.
  3. In the other pot, place the asparagus stalks in the water and boil for around 3-4 minutes until cooked through.
  4. Immediately remove from heat and transfer asparagus to an ice bath to cool the asparagus and to preserve the nutrients and colour.
  5. Plate the asparagus and pour the dijon cream over top.
  6. Add the poached egg and drizzle more cream on top.
  7. Optional to add chive garnishing.

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