Asparagus, Poached Egg And Pine Nut Salad Recipe

1. 1

   Trim off the woody ends of the asparagus.

2. 2

   Cut off the top inch of the stalks and cut the rest into inch length.

3. 3

   Drop the shorter bits into salted boiling water, simmer for two min, then add in the tips.

4. 4

   Cook for a further 2/3 min, then drain, run under the cool tap, and drain again thoroughly.

5. 5

   Dry-fry the pine nuts in a heavy pan over a high heat.

6. 6

   Whisk the oil into the vinegar and season.

7. 7

   Just before serving, poach the Large eggs.

8. 8

   Toss the rocket and asparagus in just sufficient of the dressing to coat proportionately.

9. 9

   Arrange on two plates.

10. 10

    Drape a slice of parma ham over each, scatter with pine nuts, nestle a poached egg on top and strew with flakes of parmesan.

11. 11

    NOTES : A fresh tasting spring salad for a first course, or possibly a light lunch.

12. 12

    Measurements converted by E.

* Per serving · 4 servings · Values may vary.

No additional tips available.