Healthy salad recipe for 2 people, takes only 8 mins; recipe has extra virgin olive oil, balsamic vinegar, beetroot, mixed leaf, cucumber, asparagus spear and large egg.
Asparagus salad with a runny poached egg
Course: Healthy salad
Servings
2
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 1 tbsp extra virgin olive oil
- Beetroot: 200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces
- Cucumber: 1/4 cucumber, cut into batons
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Large Egg: 2 large eggs
- Asparagus Spear: 8 asparagus spears, trimmed
- Mixed Leaf: 2 handfuls mixed leaves
Directions
- Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
- Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.
