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Asparagus salad with a runny poached egg

Asparagus salad with a runny poached egg

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(13 ratings)

Prep: 5 mins Cook: 8 mins

Easy

Serves 2
A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal228
  • fat13g
  • saturates3g
  • carbs13g
  • sugars12g
  • fibre5g
  • protein13g
  • salt0.5g
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Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 handfuls mixed leaves
  • ¼ cucumber, cut into batons
  • 8 asparagus spear, trimmed
  • 2 large egg

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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Comments, questions and tips

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Comments (14)

joinkendal's picture
1.25

Delicious? Did I do something wrong? No taste apart from Balsamic and not interesting or filling.

rachelturusem's picture
5

This was DELISH! Enjoyed this as a lovely light lunch with my hubby on his first day off. The balsamic vinegar really enhanced the beetroot and the runny egg added to the dressing. Gorgeous meat free meal to kickstart our diet!

catie74's picture

Had this for dinner. Delicious

felicityhm's picture
5

Delcious, particulalry the beetroot soaked in balsamic! I personally think there a better ways of poaching an egg but who cares when it tasted so yummy.

zaitken's picture
5

I work five minutes away from my house so I get to go home for my hour long lunch break. I tried this recipe today and found it was really quick, simple and very tasty! Love the runny egg and the beetroot together.

Chuns's picture
5

This is really nice. Make sure to keep the yolk runny because it mixed well with the salad.

I don't like beetroot, instead you can just use cherry tomatoes. They work really well!

yvonne2462's picture
2.5

A nice light lunch but also filling.

VRuthS's picture
2.5

As I only make lunch for 1 I had this over 2 days and it's OK, but nothing special.
I thought the asparagus past their best.

little1985's picture

Sounds delicious but not the easiest lunch to take in a box to work....

mylittletoni's picture

I thought the same so I have replaced the poached egg with a hard boiled egg. Maybe it's not as good as a poached one but not a bad alternative ;)

felicityhm's picture
5

This was done specifically as weekend recipe for the 9-day diet plan

tricity.bendix's picture
3.75

A good light lunch, if you're a salad person. Had never tried asparagus before but this was a nice introduction. The combination of egg and beetroot brought most of the flavour. Will probably make again on a sunny day

agal's picture
5

This is a delicious, light and very easy to prepare dish.

bikerbell's picture

Tried this tonight as dinner on a 'fast' day. We thought it very tasty. I used beet root in light vinegar by mistake, but will have plain next time.

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