ASPARAGUS SALAD WITH A RUNNY POACHED EGG

Asparagus salad with a runny poached egg image

A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition

Provided by Jennifer Irvine

Categories Lunch

Time 13m

Number Of Ingredients 7

Ingredients

1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces
2 handfuls mixed leaves
¼ cucumber , cut into batons
8 asparagus spears , trimmed
2 large eggs

Steps:

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.

Nutrition Facts : Calories 228 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium