Asparagus, poached egg and pine-nut salad

Yield: 2 Servings

Measure Ingredient
½ pounds Medium-thick asparagus
1½ ounce Pine nuts
2 Eggs; poached
Handful rocket
2 slices Parma ham
1 ounce Parmesan cheese; thinly sliced
Dressing:
3 tablespoons Olive oil
½ tablespoon 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 ⅔ 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.

Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 17:13:02 EDT From: erika metzieder <100627.3022@...> NOTES : A fresh tasting spring salad for a first course, or a light lunch.

Measurements converted by E.

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