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Ingredientes
- 1/2 lb Medium-thick asparagus
- 1 1/2 ounce Pine nuts
- 2 x Large eggs, poached Handful rocket
- 2 slc Parma ham
- 1 ounce Parmesan cheese, thinly sliced
- 3 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Balsamic or possibly sherry vinegar Salt and pepper
Direcciones
- Trim off the woody ends of the asparagus. Cut off the top inch of the stalks and cut the rest into inch length. Drop the shorter bits into salted boiling water, simmer for two min, then add in the tips. Cook for a further 2/3 min, then drain, run under the cool tap, and drain again thoroughly. Dry-fry the pine nuts in a heavy pan over a high heat. Whisk the oil into the vinegar and season.
- Just before serving, poach the Large eggs. Toss the rocket and asparagus in just sufficient of the dressing to coat proportionately. Arrange on two plates. Drape a slice of parma ham over each, scatter with pine nuts, nestle a poached egg on top and strew with flakes of parmesan.
- NOTES : A fresh tasting spring salad for a first course, or possibly a light lunch.
- Measurements converted by E.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 352 | 83% |
| Total Fat 40.4g | 51% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 287mg | 12% |
| Potassium 186mg | 5% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.69g | 1% |
| Protein 13.91g | 22% |
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