Asparagus Salad with Poached Egg and Parmesan
Prep time: 20 minServes: 4
Pairs with
Asparagus' grassy bite and the runny egg want a mineral white or sparkling — sauvignon blanc is the classic match.
Ingredients
- 500g green asparagus, trimmed
- 4 eggs
- Olive oil
- 50g parmesan, shaved
- 2 tbsp lemon juice
- Flaky salt, black pepper
- Dijon vinaigrette: 1 tbsp Dijon, 2 tbsp lemon juice, 4 tbsp olive oil
Method
- 11. Grill or pan-fry the asparagus in olive oil over high heat for 3–4 minutes.
- 22. Poach the eggs in simmering water with vinegar, 3 minutes.
- 33. Whisk together all vinaigrette ingredients.
- 44. Arrange asparagus on a plate, drizzle with vinaigrette.
- 55. Place a poached egg on each portion. Shave parmesan, scatter sea salt.