Europe 1 3:24 p.m., March 18, 2024

In “La table des bons vivants” today, chef Yves Camdeborde reveals his recipe for grapefruit and asparagus salad.

Green asparagus salad, grapefruit, poached egg, arugula, olive oil, sunflower seeds

Ingredients for 4 people:

16 medium-sized green asparagus 1 pink grapefruit 4 eggs of a nice size, very fresh. 100 gr of rockets 80 gr of parmesan shavings 12 grams of roasted sunflower seeds 12 cl of very fruity olive oil Fleurs de sel Pepper from the millwhite vinegar

Directions:

Preparing the asparagus:-Wash the asparagus carefully, cook “aldente” in boiling salted water.

Refresh them.

Cut them into 6 and place them in the salad bowl, with the parmesan shavings.Preparation of the grapefruit:-Zest the grapefruit.Then peel it and collect the quarters, place everything in the asparagus salad bowl.-Making the poached eggs: Bring a pot of water to the boil, do not salt it.

Take 4 small glasses and carefully break the eggs into them.

Cover them with white vinegar.

When the water is boiling, use a whisk to vigorously whisk the water in the same direction to create a swirl.

At this time pour one of the glasses into this whirlpool and wait for the egg to coagulate and rise to the surface.

Remove it carefully and place it in cold water.

Then drain on absorbent paper.

Reserve at room temperature.

Carry out this operation four times. Finish: Divide the asparagus salad equally into 4 small deep plates. Place a poached egg in the center of each plate. Season with a pinch of fleur de sel from a turn of the pepper mill. .Drizzle with a touch of olive oil.Then sprinkle each plate with equal parts arugula and sunflower seeds.