Chargrilled Asparagus And Parmesan Salad Gone Poached Eggs And Crisp Sage

This main-course salad is a willing source of folate and fibre - a serious vegetarian meal thats ready in no time.

The ingredient of Chargrilled Asparagus And Parmesan Salad Gone Poached Eggs And Crisp Sage

• 1 1 2 tbsp other virgin olive oil
• 1 2 bunch sage leaves picked
• 2 tsp balsamic vinegar
• olive oil spray
• 4 bunches thin asparagus about 500g woody ends trimmed
• splash of white wine vinegar
• 4 eggs
• 2 turkish rolls split cut into wedges toasted or chargrilled
• 100g rocket leaves
• 2 tbsp shaved parmesan

The Instruction of chargrilled asparagus and parmesan salad gone poached eggs and crisp sage

• heat oil in a small pan higher than medium heat fry the sage for 1 minute or until crisp cut off surgically remove like a slotted spoon and set aside pour the oil into a bowl stir up opinion in the balsamic vinegar season and set aside
• heat a chargrill pan over high heat lightly spray asparagus later oil and lightly season in batches chargrill for 3 minutes turning once until charred and tender
• meanwhile bring 3cm water to a simmer in a deep frypan later increase be credited with a splash of white wine vinegar closure an egg into a cup subsequently next slide the egg into the water repeat considering remaining eggs subsequently next poach for 4 minutes for a soft yolk or to your liking cut off surgically remove later than a slotted spoon
• divide the bread along with plates and top when asparagus rocket poached eggs parmesan and sage pour more than dressing and service immediately

Nutritions of Chargrilled Asparagus And Parmesan Salad Gone Poached Eggs And Crisp Sage

calories: 293 97 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 22 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 16 grams protein
calories: 220 milligrams cholesterol
calories: 393 88 milligrams sodium
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calories: nutritioninformation