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🍽️ Fresh Asparagus and Rocket Salad with Poached Egg

285 kcal · 30 min · 4 servings

Ingredients

• 750 g white asparagus
• 500 g green asparagus
• salt
• 2 tbsp light balsamic vinegar
• pepper from the mill
• 4 tbsp olive oil
• 2 tbsp seed mix (e.g. pumpkin seeds, pine nuts, sunflower seeds)
• 150 g cocktail tomatoes
• 1 bunch arugula
• 1 strong splash of vinegar
• 4 eggs (size M)

Instructions

1. 1. Peel the white asparagus and cut off the woody ends.
2. 2. Peel only the bottom third of the green asparagus stalks and cut off the ends generously.
3. 3. Cut all the asparagus into bite-sized pieces.
4. 4. Cook the white asparagus in salted water for 6 to 8 minutes.
5. 5. Cook the green asparagus in salted water for 4 to 5 minutes.
6. 6. Drain the asparagus, shock it immediately with cold water, and let it drain well.
7. 7. Whisk vinegar with salt, pepper, and olive oil to make a dressing.
8. 8. Mix the dressing with the asparagus and let the mixture marinate for 20 minutes.
9. 9. Toast the nutty mixture in a dry pan until fragrant.
10. 10. Wash the tomatoes and cut them in half.
11. 11. Rinse the rocket (arugula), remove any damaged leaves, and shake it dry.
12. 12. Bring salted water to a boil in a shallow, wide pot and add a generous splash of vinegar.
13. 13. Crack each egg individually into a small cup.
14. 14. Gently slide the eggs into the water.
15. 15. Gently push the egg white around the yolk with a spoon to help the egg keep its shape.
16. 16. Cook the eggs in the covered pot for 4 to 5 minutes.
17. 17. Mix the tomatoes, rocket, and toasted nut mixture into the marinated asparagus.
18. 18. Lift the poached eggs out of the water with a slotted spoon and let them drain briefly.
19. 19. Plate the salad and place the poached eggs on top.
20. 20. Serve the salad with fresh baguette.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 21 g · Carbs: 12 g