Asparagus, poached egg and pine-nut salad
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Asparagus, poached egg and pine-nut salad
  Asparagus    Salad    Eggs  
Last updated 6/12/2012 1:05:19 AM. Recipe ID 30223. Report a problem with this recipe.
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      Title: Asparagus, poached egg and pine-nut salad
 Categories: Salads
      Yield: 2 Servings
 
    1/2 lb Medium-thick asparagus
  1 1/2 oz Pine nuts
      2    Eggs; poached
           Handful rocket
      2 sl Parma ham
      1 oz Parmesan cheese; thinly
           -sliced
           Dressing:
      3 tb Olive oil
    1/2 tb Balsamic or sherry vinegar
           Salt and pepper
 
  Trim off the woody ends of the asparagus. Cut off the top inch of the
  stalks and cut the rest into inch length. Drop the shorter bits into
  salted boiling water, simmer for two minutes, then add the tips. Cook
  for a further 2/3 minutes, then drain, run under the cold tap, and
  drain again thoroughly. Dry-fry the pine nuts in a heavy pan over a
  high heat. Whisk the oil into the vinegar and season.
  
  Just before serving, poach the eggs. Toss the rocket and asparagus in
  just enough of the dressing to coat evenly. Arrange on two plates.
  Drape a slice of parma ham over each, scatter with pine nuts, nestle
  a poached egg on top and strew with flakes of parmesan. 




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Recipe ID 30223 (Apr 03, 2005)

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