Asparagus, egg and grilled feta salad

Liven up your day with this fresh, fast and fabulous asparagus, egg and feta salad.

Recipe «Asparagus, egg and grilled feta salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 4 minutes. To make this dish at home by prescription from the author sheff would need: 5 anchovy fillets in oil, drained, Finely grated zest and juice of 1/2 lemon, 1/3 cup olive oil, 200g firm Greek-style feta, sliced, 1 1/2 tsp dried chilli flakes , 1 1/2 tsp dried oregano, 2 bunches asparagus, shaved, 1 baby cos lettuce, leaves separated , 1/2 bunch mint, leaves torn, 1/2 bunch chives, 4 eggs, poached, 1/2 cup roasted hazelnuts, roughly chopped.

Ingredients:

• 5 anchovy fillets in oil, drained 
• Finely grated zest and juice of 1/2 lemon 
• 1/3 cup olive oil 
• 200g firm Greek-style feta, sliced 
• 1 1/2 tsp dried chilli flakes 
• 1 1/2 tsp dried oregano 
• 2 bunches asparagus, shaved 
• 1 baby cos lettuce, leaves separated 
• 1/2 bunch mint, leaves torn 
• 1/2 bunch chives 
• 4 eggs, poached 
• 1/2 cup roasted hazelnuts, roughly chopped 

Instructions

1. Place anchovy in a mortar and pestle and grind to a paste. Whisk together lemon zest and juice, 1/4 cup (60ml) oil and anchovy paste, then season and set dressing aside.
2. Place feta on a board and sprinkle over the chilli flakes, pressing lightly into the cheese to coat. Turn feta over and repeat with oregano.
3. Heat remaining 1 tbs oil in a large frypan over medium heat. Cook the feta, turning, for 2 minutes or until fragrant and light golden. Cool slightly.
4. Place asparagus, lettuce and herbs in a bowl, then toss to combine. Divide salad among 4 bowls, drizzle over dressing and top with feta, eggs and hazelnuts.