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Asparagus & parma ham salad with poached egg

Asparagus & parma ham salad with poached egg

By Lucas Macapagal
10’ Prep time
10’ Cook time
20’ Total time
213 Calories
4 Serving

Summary

A fresh and summery asparagus salad, topped with crispy parma ham, a soft poached egg and a sprinkle of parmigiano reggiano.
Lucas Macapagal 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Line a baking sheet with greaseproof paper, arrange the ham slices in a single layer, then cover with another sheet of greaseproof paper. Lay a second baking sheet on top, and bake for 10 minutes until crisp. Leave to cool, then break the ham into bitesized pieces.
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Step 2

Meanwhile, heat a large pan of water to a gentle simmer, carefully crack the eggs individually into the pan and poach gently for 4-5 minutes, or until cooked to your liking. Drain thoroughly.
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Step 3

While the eggs poach, blanch the asparagus in a separate pan of boiling water for 3 minutes until tender.
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Step 4

Whisk together the mustard, oil and vinegar in a large bowl. Season well with black pepper. Add the asparagus and washed lettuce leaves, and toss to coat. Divide between four plates, topping each with an egg and crispy ham. Sprinkle with Parmigiano Reggiano and serve.

Ingredient

  • Parmigiano reggiano
    Parmigiano reggiano
    25 grams
  • Little gem lettuces
    Little gem lettuces
    2
  • Dijon mustard
    Dijon mustard
    1 tsp
  • White wine vinegar
    White wine vinegar
    2 tsp
  • Rapeseed oil
    Rapeseed oil
    1 tbsp
  • Medium waitrose british blacktail free range eggs
    Medium waitrose british blacktail free range eggs
    4
  • Asparagus spears
    Asparagus spears
    300 grams
  • Waitrose parma ham
    Waitrose parma ham
    83 grams
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