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Asparagus, Ham, and Poached Egg Salad

By Patricia Wells
Image may contain Plant Food Seasoning Dish and Meal
Photo by Jeff Kauck

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Wine Suggestion

This salad calls out for a crisp white, a northern wine that will pair nicely with the egg, ham, and asparagus. One wine that can generally be found in our cellar in Paris is the Coteaux du Giennois, Domaine de Villargeau. It’s a 100% Sauvignon Blanc and comes from very flinty soils near the Pouilly Fumé vineyards. It’s a touch salty, chalky, and smoky and pairs nicely with the star ingredients in this salad.

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