Asparagus Salad with a Runny Poached Egg


1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

200 g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces

2 handfuls mixed leaves

1/4 cucumber, cut into batons

8 asparagus spears, trimmed

2 large eggs


  1. Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot.
  2. Divide the mixed leaves and cucumber between 2 plates.
  3. Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside.
  4. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
  5. Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together.
  6. Top each plate with asparagus and a poached egg to serve.
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