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    Asparagus and poached egg salad

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    Asparagus and poached egg salad

    The perfect combination of freshly picked asparagus, a soft runny egg and a light, tangy dressing.

    • Preparation time: 5 minutes
    • Cooking time: 4 minutes to 5 minutes
    • Total time: 9 minutes to 10 minutes 10 minutes

    Serves: 2


    • 250g Bunched asparagus, trimmed
    • 1 Shallot, finely chopped
    • 1 tbsp Olive oil
    • Juice of ½ essential Waitrose Lemon
    • 2 essential Waitrose Free Range Eggs
    • ½ x 20g pack Flat-leaf parsley


    1. In a pan of boiling water, blanch the asparagus for about 30 seconds, then refresh in cold water and drain. Remove the tips of the asparagus, cut the remaining stalks into 2cm pieces and place in a bowl with the chopped shallot
    2. To make the dressing: in a small bowl mix together the olive oil, lemon juice and seasoning.
    3. Poach the eggs in a pan of simmering water for about 3 minutes or until the egg whites are opaque. Remove with a slotted spoon and drain on kitchen towel.
    4. Serve the asparagus and shallot mix on 2 plates, sprinkle with torn parsley leaves, then top each with an egg and drizzle over the dressing.

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    As an alternative to asparagus, try essential Waitrose Green Beans instead. Cook the beans for longer, until they’re tender, but with some bite.

    Drinks recommendation

    Waitrose Sauvignon Blanc, Viña Valdivieso 2008, Casablanca Valley,Chile. Sauvignon Blanc is wonderful with asparagus, and this vibrant example has crisp, citrus flavours and a zesty finish to match the lemon dressing.


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