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.
Grilled Asparagus: Preheat the grill. Coat asparagus with olive oil then grill for about 10 minutes, until the asparagus is cooked but still firm.
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.
Lemon Vinaigrette: Combine the ingredients in a jar and shaking well. Toss the salad greens with the vinaigrette.
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.