Recipe

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
  • 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.

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