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🍽️ Fresh Asparagus and Spinach Salad with Poached Eggs

402 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 1 untreated lemon
• 1 tbsp sugar
• 1 tbsp butter
• salt
• 8 eggs
• 2 handfuls fresh, young leaf spinach
• 1 handful watercress
• 6 tbsp olive oil
• 3 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• pepper (from the mill)
• dill tips
• chive rolls

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Fill a pot with water and bring it to a boil.
3. 3. Add the asparagus, half of the lemon, the sugar, and one tablespoon of salt to the boiling water.
4. 4. Reduce the heat to low and let the asparagus cook covered for 15 to 20 minutes.
5. 5. The asparagus is done when it still has a slight bite.
6. 6. Remove the asparagus from the cooking water and let it cool to lukewarm.
7. 7. Boil the eggs for about 8 minutes until they are soft-boiled.
8. 8. Drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.
9. 9. Peel the eggs and cut them in half lengthwise.
10. 10. Rinse the spinach and cress under cold water.
11. 11. Remove any damaged leaves and dry the greens thoroughly, ideally using a salad spinner.
12. 12. Whisk the oil, vinegar, two to three tablespoons of the asparagus cooking water, lemon juice, and honey in a small bowl.
13. 13. Season the dressing mixture with salt and pepper to taste.
14. 14. Distribute the cooled asparagus onto the plates.
15. 15. Place the spinach and cress on top of the asparagus.
16. 16. Arrange the egg halves decoratively on the salad.
17. 17. Drizzle the salad with the prepared vinaigrette.
18. 18. Sprinkle the dish with fresh herbs and serve immediately.

Nutrition per serving

• kcal: 402
• Protein: 19 g · Fett/Fat: 29 g · Carbs: 15 g