Asparagus & fried egg salad
Method
- Snap off the ends of the asparagus, peel and then blanch them in plenty of rapidly boiling, salted water until crisp-tender. Drain well.
- Heat a little oil in a non-stick pan and gently fry the eggs, basting with the oil as you do so.
- To serve, arrange the asparagus on individual plates, top with a fried egg and sprinkle with seasonings, a little fresh oil, balsamic and parsley.
Ingredients
- 2 bunches medium asparagus
- sea salt & freshly ground pepper
- olive oil
- 4 eggs
- balsamic vinegar
- 1-2 tbsp chopped fresh parsley (or basil)
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