A sunny afternoon at Hogs Island Oyster Company in San Francisco’s Ferry Building introduced us to a version of this tasty salad. The next day, we were craving another serving, and the frisée in the garden was begging to be picked. It also gave my partner a reason to teach me how to poach eggs. We were delighted with our first try, and since then, we have tried a few other variations that I have noted.

The key is fresh and crunchy for the foundation vegetable, lightly tossed greens that include a smack of herb or edge of bitter, and a freshly poached egg. I like using lemon instead of vinegar in my dressings and prefer the clean citric acidity with lettuces rather than the sweet-tart of balsamic.

Foundation options: When asparagus was no longer in season, we used heirloom beans from the garden. We lightly blanched them, but they kept their crunch. The key is fresh, green, and crunchy.

Lettuce options: When the frisée bolted, we switched to mixed lettuces with spinach for the bitterness. I also mixed baby lettuces with radicchio on another try.

Add-ins: Other options to your liking could be crumbled bacon or extra-crispy pancetta. We served crusty bread on the side.

Serves 2

Ingredients

three cups of frisée, patted dry and torn into bite-sized pieces

1 bunch trimmed asparagus (about six spears per serving)

• 3 cups frisée, patted dry and torn into bite-sized pieces
• 1 bunch trimmed asparagus (about six spears per serving)
• 2 fresh eggs (1 per eater)
• Juice of half a large lemon
• Half a small shallot, finely minced
• 2 teaspoons Dijon mustard
• 4 Tablespoons olive oil
• 2 teaspoons fresh dill, chopped
• 1 Tablespoon fresh chives, chopped (for garnish)
• Sea salt and pepper to taste

Let’s Do This!

Prepare the dressing and lettuce

1. In a large bowl, mince the shallot and whisk in the lemon juice. Add the mustard and whisk to combine. Add the oil in a slow stream, whisking to emulsify. Add the dill, then salt and pepper to taste.
2. Toss the frisée to coat and set aside.

Prepare the foundation

3. Place the asparagus in the top half of a steamer set (or a metal colander set atop an inch or so of simmering water). Steam for 5 to 8 minutes, depending on thickness, or until crisp-tender.
4. Remove the asparagus to paper towels to blot dry.

Poach the eggs

5. Make sure your eggs are really fresh. Add a small dash of vinegar to a pan of steadily simmering water. Not a rolling boil.
6. Crack each egg individually into a small cup. Create a gentle whirlpool in the water to help the white wrap around the yolk. Slowly tip one egg into the water, white first.
7. Cook for 2 minutes for a runny yolk, 3 minutes for a set white with a runny yolk, or 4 minutes for a soft but more set yolk.
8. Remove with a slotted spoon, trimming any wispy edges with the edge of the spoon. Drain on a paper towel. Nobody wants eggy poaching water wilting their salad.

Plate

9. Divide the asparagus onto two plates. Top each with half the dressed frisée. Make a small nest in the greens and settle one egg on top.
10. Salt and pepper the egg to taste and finish with a dusting of fresh chives.

Happy Eating!