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.

Recipe «Chargrilled asparagus and parmesan salad with poached eggs and crisp sage» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.