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Cat De Orio Cooks: Asparagus Salad

We’re excited to welcome this asparagus and egg combo to our next brunch feast. Cat lets us in on the expert secrets to perfectly poached eggs every time. First, crack an egg into a small ramekin or prep bowl. Fill a small saucepan about an inch deep with water and bring to a boil. Add 2 teaspoons of white vinegar and 1 teaspoon salt. Stir quickly! Gently slide egg into the center of the saucepan, remove from heat and cover for 4 minutes. Use a slotted to spoon to remove your poached egg from the pan. And if you’re not serving the egg immediately? Plunge egg into an ice bath to stop from cooking, and remove when you’re ready to serve. Bon appetit!