egg&asparagus salad

Asparagus & Poached Egg Salad

I’ve been lucky enough to have been eating lots of this anti-cancer veggie over the past few weeks (and juicing the ends) and I’ve tasted Asparagus from my Mum’s own Asparagus bed and also a good friend has supplied me with plenty from her local farm shop in Kent, both quite different.

We’ve got a few more days until the English Asparagus season is finished for this year, so get making this super easy salad….

For this recipe I had my Mum’s Asparagus and free range eggs from her chickens too!
The Sprouted Sunflower seeds came from Abel & Cole, they are the one thing I have difficulty sprouting – any suggestions in the comments gratefully received!

Per portion you will need:

several large handfuls of mixed salad leaves
4 sun-dried tomatoes chopped up (buy them either in Olive Oil or Dried to rehydrate in water)
As many Asparagus stalks as you want (I use the Delia method of snapping the stalks to get the juicy bits, then juice the rest) steamed for 5-8 minutes
handful of sprouted sunflower seeds
some chopped black (pitted) olives

Arrange all of the above on a plate, then top with a lightly poached egg and freshly ground black pepper.

I’ve also found this delicious sounding recipe for an Asparagus Dip here : http://thechalkboardmag.com/addicted-to-raw-fresh-asparagus-dip

 

 

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