Grilled Asparagus And Poached Egg Salad With Lemon Vinaigrette


Serves: 1
1 large egg
1 handful asparagus, tough ends trimmed
mixed salad greens of choice
a few shavings of Parmesan cheese
salt and pepper to taste
Lemon vinaigrette
1 part lemon juice
1 part olive oil
salt and pepper to taste


1. Preheat the grill, and coat asparagus with olive oil and grill for about 10 minutes, until the asparagus is cooked but still firm.
2. To poach the egg: Fill a large pan with water about 7cm deep and bring it to a simmer. Crack the egg in a small bowl, cup, mug or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.
3. Make the vinaigrette by combining the ingredients in a jar and shaking well. Toss the salad greens with the vinaigrette.
4. Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste with salt and pepper.