Name: Asparagus with poached eggs and salsa verde
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
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

Asparagus with poached eggs and salsa verde

This asparagus recipe is the epitome of spring cuisine - crunchy green asparagus is topped with a perfectly poached egg and zingy, vibrant salsa verde. Try it for brunch, lunch or dinner!

Serves 4

Prep

20M

Cook

Total

25M

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.