Chargrilled asparagus and parmesan salad with poached eggs and crisp sage

Cooking Eggs Chargrilled asparagus and parmesan salad with poached eggs and crisp sage

This main-course salad is a good source of folate and fibre - a great vegetarian meal thats ready in no time.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a small pan over medium heat. Fry the sage for 1 minute or until crisp. Remove with a slotted spoon and set aside. Pour the oil into a bowl, stir in the balsamic vinegar, season and set aside.
  2. Heat a chargrill pan over high heat. Lightly spray asparagus with oil and lightly season. In batches, chargrill for 3 minutes, turning once, until charred and tender.
  3. Meanwhile, bring 3cm water to a simmer in a deep frypan, then add a splash of white wine vinegar. Break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs, then poach for 4 minutes for a soft yolk, or to your liking. Remove with a slotted spoon.
  4. Divide the bread among plates and top with asparagus, rocket, poached eggs, parmesan and sage. Pour over dressing and serve immediately.

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1 1/2 tbsp extra virgin olive oil
1/2 bunch sage, leaves picked
2 tsp balsamic vinegar
Olive oil spray
4 bunches thin asparagus , woody ends trimmed
Splash of white wine vinegar
4 eggs
2 Turkish rolls, split, cut into wedges, toasted or chargrilled
100g rocket leaves
2 tbsp shaved parmesan

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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