#aparagus

A simple yet delicious way to start a meal, this Poached Egg Asparagus Salad is a taste of Spring on your plate! Happy Friday!

Ingredients (serves 2):

2 large eggs

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1 litre/1 quart water

1 teaspoon coarse sea salt

8 fresh green asparagus

8 leaves Romaine lettuce, rinsed

2 tablespoons Balsamic Vinaigrette

a pinch of salt and freshly cracked black pepper

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break each egg into a cup or a glass. Using a whisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.

Roughly chop Romaine lettuce, and cut asparagus into bits. Combine in a large bowl and drizzle generously with Balsamic Vinaigrette. Toss gently to coat well, and serve asparagus and lettuce into two plates.

Reheat poached eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and spoon one into each plate. Sprinkle eggs with a pinch of salt and black pepper.