Easy Main

Chargrilled asparagus and parmesan salad with poached eggs and crisp sage

Name: Chargrilled asparagus and parmesan salad with poached eggs and crisp sage
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 1/2 bunch sage, leaves picked; 2 teaspoons balsamic vinegar; Olive oil spray; 4 bunches thin asparagus (about 500g), woody ends trimmed; Splash of white wine vinegar; 4 eggs; 2 Turkish rolls, split, cut into wedges, toasted or chargrilled; 100g rocket leaves; 2 tablespoons shaved parmesan

Rate now

15m

10m

Chargrilled asparagus and parmesan salad with poached eggs and crisp sage

Jump to recipe

by Louise Pickford

Food stylist and author

Oct 03, 2015

This main-course salad is a good source of folate and fibre - a great vegetarian meal that's ready in no time.

1 1/2 tablespoons extra virgin olive oil
1/2 bunch sage, leaves picked
2 teaspoons balsamic vinegar
Olive oil spray
4 bunches thin asparagus (about 500g), woody ends trimmed
Splash of white wine vinegar
4 eggs
2 Turkish rolls, split, cut into wedges, toasted or chargrilled
100g rocket leaves
2 tablespoons shaved parmesan

Method

1.

Heat oil in a small pan over medium heat. Fry the sage for 1 minute or until crisp. Remove with a slotted spoon and set aside. Pour the oil into a bowl, stir in the balsamic vinegar, season and set aside.
2.

Heat a chargrill pan over high heat. Lightly spray asparagus with oil and lightly season. In batches, chargrill for 3 minutes, turning once, until charred and tender.
3.

Meanwhile, bring 3cm water to a simmer in a deep frypan, then add a splash of white wine vinegar. Break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs, then poach for 4 minutes for a soft yolk, or to your liking. Remove with a slotted spoon.
4.

Divide the bread among plates and top with asparagus, rocket, poached eggs, parmesan and sage. Pour over dressing and serve immediately.