Asparagus with Coddled Egg and Mustard

In France, there are special asparagus plates that have a “sauce well” at the side, in which one can make one’s own sauce from oil, vinegar, blood orange, or lemon juice, salt and pepper, mustard and so on. I have never seen them in the United States, but this recipe gives you the idea. Put the individual ingredients in pots or jugs on the table and then mash up your chosen ingredients on your plate to make a sauce for dipping the asparagus (hot or cold). If you don’t have asparagus plates, use large, shallow soup plates.


  • 20 large asparagus, peeled and cooked
  • 4 coddled eggs, cooked 2 minutes extra
  • 4 tablespoons fresh tarragon leaves, chopped
  • 2 blood oranges, zested and juiced
  • extra virgin olive oil
  • Dijon mustard
  • Salt and freshly ground black pepper


Serve the hot or room-temperature asparagus on plates, each with either a room-temperature or hot coddled egg.

Each person smashes the egg with a fork and mixes it with tarragon, blood orange juice and zest, olive oil, mustard, salt and pepper, to spoon over the asparagus.