Grilled asparagus and poached egg salad with lemon vinaigrette

Grilled asparagus and poached egg salad with lemon vinaigrette

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Grilled asparagus and poached egg salad with lemon vinaigrette (V, GF, NF)

Ingredient

  •     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

      Lemon vinaigrette

  •     2 tbsp lemon juice
  •     2 tbsp olive oil
  •     Blackpepper to taste

Method

  1. Preheat the grill and coat the asparagus with olive oil and grill for around 10 minutes, until the asparagus is cooked but still firm.
  2. Meanwhile, poach the egg by filling a large pan with water and bring it to simmer.
  3. Add a splash of vinegar to the water and use a spoon to make a gentle swirl.
  4. 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.
  5. Make the vinaigrette by combining the ingredients in a bowl and mixing well. Season to your taste.
  6. Add the salad greens to a bowl and pour over the vinaigrette
  7. Add the asparagus to the bowl and top with the poached egg. 
  8. Add fresh Parmesan shavings and season to taste with salt and pepper.

Nutrition Facts 

Grilled asparagus and poached egg salad with lemon vinaigrette (V, GF, NF)

Ingredient

  •     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

      Lemon vinaigrette

  •     2 tbsp lemon juice
  •     2 tbsp olive oil
  •     Blackpepper to taste

Method

  1. Preheat the grill and coat the asparagus with olive oil and grill for around 10 minutes, until the asparagus is cooked but still firm.
  2. Meanwhile, poach the egg by filling a large pan with water and bring it to simmer.
  3. Add a splash of vinegar to the water and use a spoon to make a gentle swirl.
  4. 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.
  5. Make the vinaigrette by combining the ingredients in a bowl and mixing well. Season to your taste.
  6. Add the salad greens to a bowl and pour over the vinaigrette
  7. Add the asparagus to the bowl and top with the poached egg. 
  8. Add fresh Parmesan shavings and season to taste with salt and pepper.

Nutrition Facts 

Reviews

Description

Grilled asparagus and poached egg salad with lemon vinaigrette (V, GF, NF)

Ingredient

  •     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

      Lemon vinaigrette

  •     2 tbsp lemon juice
  •     2 tbsp olive oil
  •     Blackpepper to taste

Method

  1. Preheat the grill and coat the asparagus with olive oil and grill for around 10 minutes, until the asparagus is cooked but still firm.
  2. Meanwhile, poach the egg by filling a large pan with water and bring it to simmer.
  3. Add a splash of vinegar to the water and use a spoon to make a gentle swirl.
  4. 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.
  5. Make the vinaigrette by combining the ingredients in a bowl and mixing well. Season to your taste.
  6. Add the salad greens to a bowl and pour over the vinaigrette
  7. Add the asparagus to the bowl and top with the poached egg. 
  8. Add fresh Parmesan shavings and season to taste with salt and pepper.

Nutrition Facts 

Grilled asparagus and poached egg salad with lemon vinaigrette (V, GF, NF)

Ingredient

  •     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

      Lemon vinaigrette

  •     2 tbsp lemon juice
  •     2 tbsp olive oil
  •     Blackpepper to taste

Method

  1. Preheat the grill and coat the asparagus with olive oil and grill for around 10 minutes, until the asparagus is cooked but still firm.
  2. Meanwhile, poach the egg by filling a large pan with water and bring it to simmer.
  3. Add a splash of vinegar to the water and use a spoon to make a gentle swirl.
  4. 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.
  5. Make the vinaigrette by combining the ingredients in a bowl and mixing well. Season to your taste.
  6. Add the salad greens to a bowl and pour over the vinaigrette
  7. Add the asparagus to the bowl and top with the poached egg. 
  8. Add fresh Parmesan shavings and season to taste with salt and pepper.

Nutrition Facts 

Reviews