Serves 4


  • ¼ cup mayonnaise
  • 2 Tbsp. soy sauce
  • 1 Tbsp. prepared horseradish
  • ½ tsp. finely grated lemon zest
  • 1¼ pounds small red potatoes, sliced into 1/3"-thick rounds
  • 1 Tbsp. white vinegar
  • 1 pound thick asparagus, trimmed and sliced into long ribbons using a peeler
  • 1½ cups frozen peas
  • 4 large eggs
  • 1 Tbsp. minced chives


    Active time: 25 minutes
    Total time: 35 minutes

    In a large pot fitted with a steamer basket, bring 2 inches of water to a boil. Meanwhile, in a small bowl, whisk together mayonnaise, soy sauce, horseradish and lemon zest. Set aside. Add potatoes to steamer; cover and steam until tender but not fully cooked, about 10 minutes.

    Bring a large skillet of water and the white vinegar to a bare simmer. To steamer, add asparagus on top of potatoes; cover and steam until tender, about 3 minutes. Add frozen peas on top and steam 1 minute more. In a small bowl, crack 1 egg. Lightly swirl water in skillet and add egg to center; repeat with remaining 3 eggs. Poach eggs to desired doneness (for firm whites and runny yolks, about 2 minutes).

    Transfer eggs to a plate. Divide vegetables among 4 shallow bowls, and top each with a poached egg and chives. Pass reserved sauce at the table.

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