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Asparagus salad with a runny poached egg

Asparagus salad with a runny poached egg

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A star rating of 4.1 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Nut-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal228
fat13g
saturates3g
carbs13g
sugars12g
fibre5g
protein13g
salt0.5g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 4.1 out of 5.17 ratings
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