Name: Asparagus and spinach with poached egg and pecorino
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 340 gram asparagus, trimmed; 4 eggs; 200 gram baby spinach leaves, trimmed; 1/4 cup flaked pecorino; Dill lemon dressing; 1/4 cup mayonnaise; 1 tablespoon lemon juice; 1 tablespoon water; 2 tablespoon finely chopped fresh dill

Ingredients

340 gram asparagus, trimmed

4 eggs

200 gram baby spinach leaves, trimmed

1/4 cup flaked pecorino

Dill lemon dressing

1/4 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon water

2 tablespoon finely chopped fresh dill

Method

Asparagus and spinach with poached egg and pecorino

1.Make dressing.

2.Cook asparagus in batches, on heated oiled grill plate (or grill or barbecue); chop coarsely.

3.Poach eggs; drain.

4.Divide spinach and asparagus among serving plates; top with an egg and a quarter of the cheese then drizzle spinach and asparagus with dressing.

Dill lemon dressing

5.Combine ingredients in screw-top jar; shake well.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook