+ 250 Kcal

Grilled Asparagus and Poached Egg Salad with Lemon Vinaigrette

  • Cooking time10 to 30 mins
  • Preparation time10 to 30 mins
  • Serves 2
  • gf
  • nf


  • 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


  • 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
  • To Make The Lemon vinaigrette
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Blackpepper to taste