Asparagus Salad with Poached Egg, Toasted Almonds & Lemon Dressing

– News Article

Paired with Nederburg Winemasters Sauvignon Blanc

Serves 2

Ingredients:

Dressing

  • 1 lemon
  • 4 Tbs extra virgin olive oil
  • A few mint leaves
  • Sea salt
  • Black pepper

Salad

  • 250g fresh asparagus
  • 250g fresh green beans
  • 1 x ripe avocado
  • 250g bocconcini
  • 500g baby leaf salad
  • A few mint leaves
  • 150g almond pieces
  • 2 x free-range eggs
  • 1 Tbsp white wine vinegar
  • Cold water
  • Sea salt
  • Black pepper

Method:

Dressing

Halve the lemon and squeeze the juice into an empty jam jar, using your fingers to catch any pips. Using a pestle and mortar, mash a few cleaned mint leaves with the sea salt until a paste forms. Add the oil, mint and salt mixture, and a pinch of black pepper to the jar. Put the lid securely on the jar and shake well. Set aside.

Salad

Preheat the oven to 180˚C.

Individually, place the asparagus, green beans, baby leaf salad and a few mint leaves in a colander and give it a good wash under cold running water over the sink. Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry. Set aside.

Spread the almond pieces in a single layer in an oven tray. Bake in the preheated oven for 3 to 4 minutes. Check the almonds and shake the pan to stir. When the almond pieces become brown in colour, remove it from the oven, and immediately pour it onto a plate or platter to cool in a single layer.

Poach the eggs by filling a small pan just over one third full with cold water, and bring to the boil. Add the vinegar and turn down to simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 3 to 4 minutes. Remove with a slotted spoon and drain on kitchen towels. Season with a pinch of sea salt and black pepper. Set aside.

Pile the baby leaf salad, asparagus, green beans and mint leaves into a salad bowl. From a height, drizzle the dressing over and gently toss together with the tips of your fingers until every leaf, asparagus and green bean is coated. Add the bocconcini and toasted almond pieces. Cut the avocado into slices and add to the salad. Place the poached eggs on top. Serve the salad straightaway with Nederburg The Winemasters Sauvignon Blanc 2019.