Grilled Asparagus and Poached Egg Salad with Lemon Vinaigrette

Grilled Asparagus and Poached Egg Salad with Lemon Vinaigrette

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It might sound posh, but here is a super-quick, super-healthy meal, perfect for those days when time (or disposition to cook) is not really on your side. Asparagus and eggs are always a good combination.


Serves: 1 

  • Grilled Asparagus
  • 1 handful asparagus, tough ends trimmed
  • olive oil, as required
  • Poached Egg
  • splash of vinegar
  • 1 large egg
  • salt and pepper, to taste
  • Lemon Vinaigrette
  • 1 part lemon juice
  • 1 part olive oil
  • salt and pepper, to taste
  • To Assemble
  • mixed salad greens of choice
  • a few shavings of Parmesan cheese
  • salt and pepper, to taste

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Grilled Asparagus: Preheat the grill. Coat asparagus with olive oil then grill for about 10 minutes, until the asparagus is cooked but still firm.
  2. Poached Egg: Fill a large saucepan with water about 7cm deep and bring it to a simmer. Add a splash of vinegar to the water and use a spoon to make a gentle swirl. Crack the egg in a small bowl, cup, ramekin or a soup ladle. Be careful to keep the yolk intact. Lower it into the water and cook until done, 3-4 minutes.
  3. Lemon Vinaigrette: Combine the ingredients in a jar and shaking well. Toss the salad greens with the vinaigrette.
  4. To Assemble: Plate the salad by layering the greens, then asparagus and topping it with the poached egg. Add fresh Parmesan shavings and season to taste with salt and pepper.

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