Asparagus with poached eggs and salsa verde

ingredients

• Asparagus with poached eggs

  • 2 bunch asparagus spears
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon white vinegar
  • 4 eggs
  • 1 bunch rocket, trimmed
  • 1 bunch radish, trimmed, thinly sliced
  • 1 avocado, peeled, diced
  • 1/2 cup macadamia nuts, toasted, chopped
  • balsamic vinegar to serve

• Salsa verde

  • 1 bunch parsley, leaves picked
  • 1 bunch basil, leaves picked
  • 1 tablespoon capers, drained
  • 2 teaspoon white wine vinegar
  • 2 teaspoon Dijon mustard
  • 1 clove garlic
  • 1 anchovy
  • 1/3 cup olive oil

method

• Asparagus with poached eggs

  • 1

    Toss asparagus in oil and season. Heat a char-grill onhigh. Cook for 2 minutes, turning, until tender.

  • 2

    Add vinegar to a saucepan of simmering water. Add eggs, one at a time, cooking for 2-3 minutes until whites are set. Remove. Drain on a paper towel.

  • 3

    Toss rocket, radish and avocado together. Top with asparagus, eggs and salsa verde. Sprinkle with nuts and drizzle with balsamic vinegar to serve.

• Salsa verde

  • 1

    In a food processor, combine herbs, capers, vinegar, mustard, garlic and anchovy. Gradually add oil while contents mix together. Season to taste.