Asparagus and spinach with poached egg and pecorino
A simple salad made with tender spinach and asparagus, topped with rich, creamy poached egg and punchy pecorino cheese.
- 15 mins cooking
- Serves 4
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Ingredients
Asparagus and spinach with poached egg and pecorino
- 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
- 1Make dressing.
- 2Cook asparagus in batches, on heated oiled grill plate (or grill or barbecue); chop coarsely.
- 3Poach eggs; drain.
- 4Divide 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
- 5Combine ingredients in screw-top jar; shake well.