Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg. Earlier this week my local Jersey newspaper included a supplement showcasing local businesses, heritage, and food on the island. I was proud to be asked to produce four seasonal recipes to be included. Just before we really hit summer is my first Spring influenced recipe. Unfortunately, you will have to wait for me to post the rest.
This dish is made with lots of seasonal produce including Jersey Royals and local asparagus. The secret however is the homemade pesto which is well making the effort to make. You can keep it in the fridge for up to a week. You can use it to make delicious pasta with pappardella ribbons. Mix with a little cream for a tasty sauce to serve with salmon or chicken. If you use vegetarian Parmesan today’s recipe will be suitable for vegetarians.
A little bit about Pesto
‘Pesto alla Genovese’ is a traditional Italian sauce. Its name is derived from the Genovese word meaning to pound or crush. Traditionally pesto is still made with a pestle and mortar making a paste of the ingredients. It consists of pine nuts, garlic, coarse salt, basil, olive oil, and hard cheese. Recipes differ on whether it is Parmesan or Pecorino or both! Like most traditional recipes every local Italian village has a variation. Today there are many other types of pesto some good, some not so. It is really nice made with wild garlic leaves when it is in season.
Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg
We are lucky in Jersey that I was able to source nearly all of the key ingredients for this dish. Jersey Royal potatoes, locally grown asparagus, and local free-range eggs. We have some amazing commercial producers and lots of people sell produce at their garden gates. This hedge veg tradition is a fantastic way to eat local and reduce food miles. I haven’t been able to find pinenuts yet but maybe one day.
Jersey Royals, Asparagus, Pesto, and Goat’s Cheese salad with poached Egg
Equipment
- 3 Medium pans with lids
- Large bowl
- Whisk
Ingredients
For the Salad
- 1 large bunch Asparagus trimmed and cooked
- 400 gr freshly cooked Jersey Royals slice in half if large
- 1 bag mixed Salad Leaves washed and dried
- 1 small bunch Flat Parsley
- 150 gr Goat’s Cheese
- 4 Radishes washed and finely sliced
For the Poached Eggs
- 4 fresh free-range Eggs
- 25 ml White Wine Vinegar
For the quick-pickled Red Onion
- 1 Red Onion peeled and finely sliced
- 2 teaspoons Caster Sugar
- 100 ml White Wine Vinegar
- A pinch of ground Coriander
- Sea Salt and fresh ground Black Pepper
For the fresh Basil Pesto
- A handful of fresh Basil
- 200 ml good quality Olive Oil
- 50 gr vegetarian Parmesan grated
- 50 gr Pine nuts
- 1 clove Garlic peeled and chopped
- Sea Salt and freshly ground Black Pepper
Instructions
For the quick-pickled Red Onions
- Heat the vinegar, sugar, coriander in a small saucepan with 100 ml of boiled water. Season generously. Place the onion into a clean, sterilised container and pour over hot pickle mix. Add the lid and allow to cool thoroughly. Chill in the fridge can be made a couple of days in advance.
For the Fresh Basil Pesto
- Place all of the ingredients into a food processor and blitz to a creamy paste. Can be made in advance and stored in the fridge for up to a week.
For the Salad
- To assemble the salad, toss the potatoes in two tablespoons of the pesto. Mix in a bowl with the salad leaves, parsley, and asparagus.
- Place into four serving bowls and crumble in goat’s cheese and add radish slices.
For the Poached Eggs
- Bring a medium sized pan of water to the boil and add white wine vinegar. Reduce heat to a gentle simmer and stir slowly. Crack an egg into the swirling water and poach for four minutes for a soft runny yolk.
- Carefully remove and drain and repeat. Top salads with poached eggs, Season and serve.
Notes
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