Asparagus and poached egg salad

Preparing the poached eggs – 15 minutes

Wash the asparagus spears and salad leaves. Dry the asparagus with a tea towel, and the salad leaves with a salad spinner. Trim off a small portion of the ends of the asparagus.

Fill a large saucepan with water and add a dash of vinegar. Bring to a boil and add a pinch of salt. Place the 4 small bowls next to each other.

Fill each bowl half full with vinegar and add a pinch of salt. Crack an egg and slowly tip the contents into a bowl. Repeat for the remaining 3 bowls.

Place in the refrigerator for at least 5 minutes. By placing the eggs in a bowl of vinegar, you prevent the egg from falling apart when it comes into contact with boiling water.

There will be a thin (slightly yellowish) film surrounding the egg.

Preparing the salad – 10 minutes

Dress the salad leaves with olive oil and some lemon juice. Season with salt and pepper.

Sauté the asparagus spears on the griddle for 4 to 5 minutes. Turn now and then, and season with salt and pepper. Prepare 4 serving plates and add the dressed salad. Top with the griddled asparagus spears.

Poaching the eggs – 10 minutes

As soon as the water in the large pan has come to a boil, lower the heat. This is to avoid creating too many bubbles which could break the eggs. Fill a bowl with cold water and place next to the pan of boiling water.

Tip the contents of each bowl, 1 by 1, into the boiling water (including the vinegar is fine). Let the eggs cook for 2 minutes.

Carefully remove the eggs from the pan and place the poached eggs in the bowl of cold water. This will stop the cooking process and will remove any vinegary taste from the poached eggs.

Add a poached egg to each plate of salad and season with pepper. Enjoy your meal!