- 1 bunch asparagus
- 2 eggs
- 1 tbsp extra virgin olive oil
- Squeeze lemon juice
- Handful chopped herbs (eg parsley, chives, tarragon)
- 2 very thin slices rye bread
Asparagus and eggs could quite possibly be one of the best combinations of all-time (closely rivalled by bacon of course). Don’t be put off by the use of raw asparagus in this salad, as when picked in season and utilised when fresh and young, their stems provide the most wonderfully tender crunch. This one of those rare dishes that hits the spot for breakfast, lunch AND dinner so is a brilliant one to have up your sleeve.
METHODDIFFICULTY: Easy 15 MINS
Begin by rubbing a little olive oil into the sliced rye bread on both sides. Place on a baking sheet in the middle of the oven at 180°C for 8-10 minutes until toasted and crisp. Cool slightly before breaking into shards.
Snap the woody ends from the asparagus and discard. Thinly slice on the diagonal, leaving the tender tip intact. Place in a bowl and dress with the extra virgin olive oil, lemon juice, salt, pepper and chopped herbs. Leave to one side.
Bring a pan of water to a simmer. Add a pinch of salt and a little cider vinegar. Take off the heat, drop in the eggs one at a time, gently stir the water to free the eggs from the bottom, cover and leave to poach for 4 minutes.
Pile the raw salad onto your serving dishes. Top with the poached eggs and rye shards, finishing with an extra drizzle of olive oil, salt and pepper.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.