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Asparagus salad with a runny poached egg

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

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 228
  • Carbohydrates 13
  • Saturated Fat 3
  • Sugar 12
  • Protein 13
  • Fat 13
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 228
  • Carbohydrates 13
  • Saturated Fat 3
  • Sugar 12
  • Protein 13
  • Fat 13
  • Fibre 5
  • Salt 0.5

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

Method

  1. 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.

  2. 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.

  3. 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.

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