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Cooking time
10 to 30 mins
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Preparation time
10 to 30 mins
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Serves
Serves 2
Grilled Asparagus and Poached Egg Salad with Lemon Vinaigrette
- gf
- nf
- dinner
Method
- Preheat the grill and coat the asparagus with olive oil and grill for around 10 minutes, until the asparagus is cooked but still firm
- Meanwhile, poach the egg by filling a large pan with water and bring it to simmer
- Add a splash of vinegar to the water and use a spoon to make a gentle swirl
- Crack the egg into a small bowl, cup or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until it is done – approx 3-4 minutes
- Make the vinaigrette by combining the ingredients in a bowl and mixing well. Season to your taste
- Add the salad greens to a bowl and pour over the vinaigrette
- Add the asparagus to the bowl and top with the poached egg
- Add fresh Parmesan shavings and season to taste with salt and pepper
Ingredients
- 1 large egg
- 1 handful asparagus, tough ends trimmed
- 2 handfuls of mixed salad greens of choice
- 4-5 shavings of Parmesan cheese (or vegetarian equivalent)
- 1 tbsp olive oil
- Splash of vinegar
- Salt and pepper to taste
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Black pepper to taste
