Warm Asparagus And Egg Salad With Lime Dressing

1. 1

   For the lime dressing, whisk all ingredients in a medium bowl. Set aside.

2. 2

   Boil, steam or microwave the asparagus until tender, then drain. Combine the asparagus, nuts, cheese, tomato and dressing in a medium bowl. Divide the asparagus mixture among serving plates.

3. 3

   Half-fill a large skillet with water and bring to a boil. One at a time, break the eggs into a cup and slide into the pan. When all eggs are in the pan, return the water to a boil. Cover the pan, turn off the heat and let stand for about 4 mins or until a light film of egg white sets over the yolks. One at a time, remove the eggs, using a slotted spoon, and place on paper towels to blot the poaching liquid.

4. 4

   Meanwhile, toast the bread. Top the salad with eggs and serve with toast.

No nutritional information available.

No additional tips available.