A yummy warm salad perfect for serving up at the end of summer, this seasonal salad makes the most of some fresh flavours - crisp salad leaves, soft baby spinach and zingy lemon, all topped off with a runny poached egg.
- 300g asparagus
- 2 eggs
- 2 tsp. vinegar
- 200g mixed salad leaves
- 100g baby spinach leaves
- 20g shaved parmesan cheese
- Salt and pepper
- 4 tbsp. extra-virgin olive oil
- Lemon juice
Toss asparagus in a little oil, salt and pepper. Heat a griddle pan over a medium heat and add the asparagus. Cook until lightly charred and tender.
Meanwhile, bring a pot of water to the boil. One at a time, poach the eggs. Add vinegar to water and swirl with a spoon. Crack the eggs into a small bowl, then carefully lower into the water, being careful not to break the yolk. Cook for 3-4 minutes, lift out with a spoon and leave to sit while you cook the other egg.
Make the dressing by whisking as much lemon juice as you like into olive oil. Make it extra zingy by adding more lemon juice, or more rich by adding more oil. It's up to you! Season with salt and pepper.
To serve, arrange the salad greens and spinach on two plates. Top with asparagus and the poached egg and drizzle with lemon dressing.