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■ THE COOK ■
By ■ THE COOK ■

Chargrilled asparagus , parmesan salad , poached eggs and crisp sage

4 steps
Prep:15minCook:10min
This main-course salad is a good source of folate and fibre - a great vegetarian meal that's ready in no time.
Updated at: Thu, 17 Aug 2023 12:10:08 GMT

Nutrition balance score

Good
Glycemic Index
61
Moderate
Glycemic Load
16
Moderate

Nutrition per serving

Calories292 kcal (15%)
Total Fat15.9 g (23%)
Carbs25.8 g (10%)
Sugars3.2 g (4%)
Protein13 g (26%)
Sodium324 mg (16%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat oil in a small pan over medium heat. Fry the sage for 1 minute or until crisp. Remove with a slotted spoon and set aside. Pour the oil into a bowl, stir in the balsamic vinegar, season and set aside.
CooktopCooktopHeat
Step 2
Heat a chargrill pan over high heat. Lightly spray asparagus with oil and lightly season. In batches, chargrill for 3 minutes, turning once, until charred and tender.
CooktopCooktopHeat
Step 3
Meanwhile, bring 3cm water to a simmer in a deep frypan, then add a splash of white wine vinegar. Break an egg into a cup, then slide the egg into the water. Repeat with remaining eggs, then poach for 4 minutes for a soft yolk, or to your liking. Remove with a slotted spoon.
CooktopCooktopHeat
Frying PanFrying Pan
Step 4
Divide the bread among plates and top with asparagus, rocket, poached eggs, parmesan and sage. Pour over dressing and serve immediately.
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