Asparagus Ham And Poached Egg Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POACHED EGGS AND ASPARAGUS



Poached Eggs and Asparagus image

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

Provided by Melissa Weiner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

  • Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
  • Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
  • Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g

LINGUINE WITH ASPARAGUS AND EGG



Linguine with Asparagus and Egg image

Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound linguine or fettuccine
1 large bunch thin asparagus (1 pound), ends trimmed, halved lengthwise
3 tablespoons unsalted butter
1/4 cup grated Parmesan (1/2 ounce), plus more for serving (optional)
4 large eggs

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  • While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  • To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 494 g, Fat 16 g, Fiber 5 g, Protein 21 g

ASPARAGUS, HAM, AND POACHED EGG SALAD



Asparagus, Ham, and Poached Egg Salad image

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Provided by Patricia Wells

Categories     HarperCollins     Salad     Asparagus     Ham     Egg     Chive     Lettuce     Poach     Lunch     Brunch     Spring

Number Of Ingredients 13

3 tablespoons coarse sea salt
16 green asparagus spears (1 pound), trimmed
4 ultra-fresh large eggs
1 tablespoon distilled vinegar
4 cups torn soft greens, such as buttercrunch lettuce
1/4 cup minced fresh chives
Lemon and Olive Oil Dressing
4 thin slices top-quality ham
Fine sea salt
Coarse, freshly ground black pepper
Toast, for serving
Special Equipment
5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon

Steps:

  • Prepare a large bowl of ice water.
  • Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
  • Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
  • With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
  • Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
  • Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
  • Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

ASPARAGUS AND HAM STRATA



Asparagus and Ham Strata image

For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. -Alla Gray, St. Thomas, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

5 large eggs
2 cups whole milk
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
4 cups cubed Italian or French bread (about 6 ounces)
1-1/4 cups shredded Monterey Jack cheese, divided
1 cup cubed deli ham (1/2 inch)
1 cup cut fresh asparagus (1-inch pieces)

Steps:

  • In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 320 calories, Fat 18g fat (9g saturated fat), Cholesterol 208mg cholesterol, Sodium 839mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

ASPARAGUS WITH POACHED EGG



Asparagus with Poached Egg image

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper

Steps:

  • Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
  • Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
  • Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS



Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs image

Categories     Sauce     Egg     Side     Poach     Roast     Ham     Asparagus     Healthy     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

Asparagus
1 pound asparagus, trimmed or peeled
2 tablespoons olive oil
Sea salt and freshly ground black pepper
Ham and Gravy
4 thin slices country ham (about 6 ounces)
1 cup strong black coffee
1 tablespoon unsalted butter
Eggs
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person
2 tablespoons chopped fresh tarragon, for garnish

Steps:

  • Asparagus
  • Preheat the oven to 400°F.
  • Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
  • Ham and Gravy
  • While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
  • Eggs
  • Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Assembly
  • Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
  • Know-how: Making Poached Eggs
  • Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
  • Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

PORK TENDERLOIN, ARUGULA, ASPARAGUS & POACHED EGG SALAD RECIPE - (4.5/5)



Pork Tenderloin, Arugula, Asparagus & Poached Egg Salad Recipe - (4.5/5) image

Provided by debjones

Number Of Ingredients 16

2 (1 1/2-pound) organic pork tenderloins
2 tablespoons extra virgin olive oil
Salt, pepper & garlic powder
4 eggs
1/4 cup distilled vinegar
1 large organic lemon, juiced
1 teaspoon organic lemon zest
1 teaspoon organic fresh tarragon, chopped
1/3 cup extra virgin olive oil
18 organic asparagus stems
3 tablespoons water
2 large organic carrots, peeled and shaved
1 container pre washed organic arugula
6 large, free range organic eggs, poached
1 pint organic raspberries, washed
1 pint organic blackberries, washed

Steps:

  • Trim excess fat from pork. Slice into medallions. Heat large frying pan. Add olive oil. Add pork seasoned with salt, pepper and garlic powder. Cook for 5 to 7 minutes. Searing and seasoning both sides. Break each eggs into its own small bowl. Fill a straight sided skillet with about 2 inches of water and bring to a boil. Add vinegar and reduce heat to a gentle simmer. Gently add the eggs one at a time into the simmering water. Cook eggs for 4 minutes 20 seconds. Use a slotted spoon to remove the eggs from the boiling water. Place them on a clean kitchen tool to drain for a minute. Peel and shave carrots. Set aside. Place asparagus on a dinner plate add 3 tablespoons of water. Cover with another dinner plate. Cook in the microwave on high for 2 minutes. Whisk lemon juice, zest, tarragon together. Slowly add olive oil while continuing to whisk. Add salt and pepper to taste. Toss asparagus, carrots, arugula in a large bowl with the dressing. Divide the salad among 6 plates. Top with the poached egg. Add pork on the side. Serve with raspberries and blackberries on the side.

ASPARAGUS SALAD WITH A RUNNY POACHED EGG



Asparagus salad with a runny poached egg image

A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition

Provided by Jennifer Irvine

Categories     Lunch

Time 13m

Number Of Ingredients 7

1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces
2 handfuls mixed leaves
¼ cucumber , cut into batons
8 asparagus spears , trimmed
2 large eggs

Steps:

  • Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
  • Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
  • Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.

Nutrition Facts : Calories 228 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

More about "asparagus ham and poached egg salad recipes"

ASPARAGUS AND POACHED EGG SALAD | STYLENEST
asparagus-and-poached-egg-salad-stylenest image
2013-06-04 StyleNest are loving egg salads this spring, if you would like to see what all the fuss is about try this recipe for asparagus and poached egg salad. Meat lovers can garnish this salad with parma ham, and olive oil for a delicious …
From stylenest.co.uk


ASPARAGUS & PARMA HAM SALAD WITH POACHED EGG - RECIPES
asparagus-parma-ham-salad-with-poached-egg image
Drain thoroughly. 3. While the eggs poach, blanch the asparagus in a separate pan of boiling water for 3 minutes until tender. 4. Whisk together the mustard, oil and vinegar in a large bowl. Season well with black pepper. Add the asparagus …
From waitrose.com


RECIPE: ASPARAGUS, PARMA HAM AND SOFT-BOILED EGG SALAD ...
recipe-asparagus-parma-ham-and-soft-boiled-egg-salad image
2009-05-08 4 free-range or organic eggs. 2 x (250g) bunches of asparagus. 8 slices of Parma ham. 1 bunch of spring onions, thinly sliced. 1⁄2 punnet salad cress. METHOD. First, make the dressing and keep ...
From dailymail.co.uk


ROASTED ASPARAGUS AND FRISéE SALAD WITH POACHED EGGS AND ...
roasted-asparagus-and-frise-salad-with-poached-eggs-and image
Let soak until plump, about 10 minutes. Drain and set aside. Put the tomatoes in a small baking dish, drizzle with a little oil, and place under the broiler until slightly charred, about 3 minutes. Remove from the oven and set aside. Warm a small …
From finecooking.com


10 BEST POACHED EGG BREAKFAST RECIPES | YUMMLY
10-best-poached-egg-breakfast-recipes-yummly image
2022-05-11 Loaded Quinoa Poached Egg Breakfast Bowls! cleanfoodcrush.com. chili flakes, fresh ground black pepper, avocado, cooked quinoa and 8 more. Fried Polenta, Avocado, & Poached Egg Breakfast (plus, KALE!) The Kitchen Paper. …
From yummly.com


POACHED DUCK EGG WITH ENGLISH ASPARAGUS, CURED HAM AND ...
poached-duck-egg-with-english-asparagus-cured-ham-and image
5. Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm. 6. In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. …
From greatbritishchefs.com


ASPARAGUS WITH POACHED EGG AND PROSCIUTTO - DOWNSHIFTOLOGY
asparagus-with-poached-egg-and-prosciutto-downshiftology image
2018-06-27 Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel. To assemble, add a few asparagus spears to a …
From downshiftology.com


ASPARAGUS SALAD TOPPED WITH POACHED EGGS RECIPE | EATINGWELL
2016-06-03 Directions. Instructions Checklist. Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and …
From eatingwell.com
5/5 (5)
Total Time 30 mins
Category Healthy Vegetarian Asparagus Recipes
Calories 239 per serving
  • Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring once, until very tender, 15 to 20 minutes.
  • Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice, shallot and dry mustard in the bowl. Set aside 4 teaspoons of the dressing in a small bowl.


BEST POACHED EGG ASPARAGUS SALAD RECIPES | FOOD …
2014-01-16 Using a spoon, gently place eggs (still with shells on) into a pot of rapidly boiling water. Cook for 5 minutes. Remove from water and gently crack shell. Place in bowl of cold water for 1 minute to help release shell. When cool enough to handle, peel eggs and set aside.
From foodnetwork.ca
2.8/5 (5)
Category Appetizer,Eggs And Dairy,Salad,Vegetables
Servings 2
Total Time 20 mins


RECIPES/ASPARAGUS-HAM-AND-POACHED-EGG-SALAD.JSON AT …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE ...
Return the eggs and heat for 20–30 seconds, then drain on kitchen paper. Divide the asparagus between four plates, top each with an egg and slivers of the ham, then spoon over some warm hollandaise. Sprinkle everything with salt and pepper and serve. Tags: James Martin Saturday Kitchen comfort food
From cooked.com


TOASTED SOURDOUGH WITH ASPARAGUS, HAM & POACHED EGGS - SAGA
High levels of cover with a 3-year fixed price - T&Cs apply. Home insurance 3-year fixed price with no tie-ins - T&Cs apply
From saga.co.uk


GRILLED ASPARAGUS RECIPE WITH POACHED EGG - GREAT BRITISH ...
Recipes Meat and Poultry; Beef; Chicken; Duck; Lamb; Pork; See more; Cakes and Baking; Easy cake; Loaf cake; Layer cake; Tarts; Pâtisserie; See more; Fish and Seafood
From greatbritishchefs.com


TOASTED SOURDOUGH WITH GRILLED ASPARAGUS, SERRANO HAM AND ...
2014-03-24 Once all of the asparagus is cooked, season and set aside in the warm oven. 4/ By now the water should be boiling. Crack the eggs one at a time carefully into the water.
From womenshealthmag.com


WARM ASPARAGUS, CHORIZO AND POACHED EGG SALAD
There’s something about a perfectly poached runny egg over asparagus and chorizo that looks mouth-wateringly good! This recipe is a treat for the eyes and the tastebuds. This recipe is a treat for the eyes and the tastebuds.
From groceries.morrisons.com


ASPARAGUS WITH POACHED EGG AND BACON RECIPE - BBC FOOD
Remove and drain on kitchen paper. Place the asparagus onto the griddle pan and cook, turning occasionally until charred all over. Place the bacon under the grill and cook, turning once, until ...
From bbc.co.uk


ELEGANT ASPARAGUS SALAD WITH PROSCIUTTO AND POACHED EGG ...
2012-05-02 It feels like spring has officially arrived when asparagus starts showing up. Read all about this seasonal vegetable, plus the recipe for asparagus salad with prosciutto and a …
From sheknows.com


SERIOUS SALADS: ASPARAGUS WITH DIJON MUSTARD SAUCE AND ...
2018-08-30 JUMP TO RECIPE. This springy salad of bright green asparagus spears and chopped hard boiled eggs in a creamy Dijon mustard sauce is perfect for Easter brunch. You can serve it as a first course—a welcome change from leafy greens—or side to poached salmon or honey baked ham. Recipe adapted from Jacques Pepin's More Fast Food My Way .
From seriouseats.com


ASPARAGUS AND POACHED EGG SALAD - FOOD CHANNEL
2012-05-13 Asparagus and Poached Egg Salad - Food Channel ... shares. share
From foodchannel.com


ASPARAGUS POACHED EGG SALAD RECIPE - BIGOVEN.COM
Asparagus poached egg salad recipe recipe: Try this Asparagus poached egg salad recipe recipe, or contribute your own. Add your review, photo or comments for Asparagus poached egg salad recipe. India Breakfast Baked Goods
From bigoven.com


SPRING ASPARAGUS AND POACHED EGG RECIPE - BBC FOOD
Method. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. To …
From bbc.co.uk


ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE ...
Asparagus, cured ham, poached duck egg and hollandaise recipe by James Martin - First, poach the eggs. Bring a wide pan of salted water to the boil and add the vinegar. Crack one egg into a small bowl. Whisk the water to create a whirlpool then carefully drop the egg into the Get every recipe from Home Comforts by James Martin
From cooked.com.au


POACHED EGGS WITH SMOKED HAM, ASPARAGUS AND CHEDDAR CHEESE ...
1-800-667-8280. Store Hours; Entertaining Trays; Sendial; Careers; FAQ; Select a store , ,
From thriftyfoods.com


SUMMER ASPARAGUS AND HALLOUMI SALAD - RECIPE - DIET DOCTOR
2021-05-21 Fill a saucepan halfway with salted water and bring to a boil over high heat. Add the asparagus and cook for 3 to 5 minutes, until crisp-tender. Drain and set aside. Slice the halloumi into about 1⁄2" (1 cm) slices. Grease a large skillet, or griddle skillet with the ghee, and heat over medium-high heat.
From dietdoctor.com


RAW ASPARAGUS AVOCADO CAESAR SALAD WITH ALMONDS AND EGG YOLK
Peel the asparagus lengthwise so you create long ribbons. Keep ribbons in ice water until necessary to use. This will also help them curl nicely. In a dry pan, toast almonds until golden brown on medium heat, stirring often. To plate, dry off asparagus, toss in Caesar dressing, stack high on the plate and cover in toasted almonds.
From more.ctv.ca


WARM SALAD OF JERSEY ROYALS AND ASPARAGUS WITH SOFT ...
2017-10-16 A warm salad recipe with Jersey Royal potatoes, asparagus and black olives served with basil oil and soft-poached eggs (which you can poach in advance).
From houseandgarden.co.uk


ASPARAGUS AND BEAN SALAD - RECIPES - ABC RADIO
1999-11-03 Method. Depending of size of asparagus cook from 2 - 5 minutes, making sure it is still crisp. Cook beans for 3 minutes. Drain well and …
From abc.net.au


ASPARAGUS WITH POACHED EGG AND PARMESAN RECIPE FROM ...
Drain the asparagus and refresh under cold water for a few seconds. Drain again. Meanwhile, poach the eggs to your liking. Divide the asparagus spears between 2 plates, scatter a few shavings of parmesan on top and drizzle with a little olive oil and lemon juice. Top with a poached egg and season with salt and pepper. Tags: health diet low-fat ...
From cooked.com


BROAD BEAN AND ASPARAGUS SALAD WITH POACHED EGG RECIPE
2021-03-16 News Politics World Sport Technology Business Money Opinion Obituaries Travel
From telegraph.co.uk


HOW TO MAKE ASPARAGUS SALAD WITH EGGS & CURED HAM - VIDEO ...
2019-05-24 Boiled asparagus and soft-boiled eggs come together for an easy salad recipe, topped with a sweet and spicy ground pepper. Report. Browse more videos . Browse more videos. Playing next. 1:57. Quilt Pie with Asparagus, Eggs and Ham. RICARDO. 5:12. Summer Potato Salad - How to Make a Potato Salad with Tuna, Tomato, Onion, Asparagus & Egg. …
From dailymotion.com


ASPARAGUS AND POACHED EGG SALAD WITH BURRATA | RICARDO
1 tbsp (15 ml) white vinegar; 4 to 6 eggs; 1 ½ lb (675 g) asparagus, trimmed; 2 cups (60 g) watercress; ½ lb (250 g) burrata cheese (or fresh mozzarella), torn into large pieces
From ricardocuisine.com


ASPARAGUS SALAD TOPPED WITH POACHED EGGS - NANCY'S RECIPES
Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain for a minute. Toss arugula with the dressing in the large bowl. Divide the salad among 4 plates. Top with asparagus and a poached egg and drizzle with 1 teaspoon of the reserved dressing ...
From nancysrecipes.weebly.com


MAT FOLLAS’ ASPARAGUS AND POACHED EGG SALAD
2012-05-22 Simple yet delicious, make the most of asparagus with this quick and easy vibrant salad.
From uk.style.yahoo.com


SPRING VEGETABLE SALAD WITH ROASTED ENDIVES, ASPARAGUS AND ...
Spring Vegetable Salad with Roasted Endives, Asparagus and Poached Eggs
From ricardocuisine.com


ASPARAGUS AND EGG SALAD WITH WALNUTS AND MINT – SMITTEN ...
2018-04-03 1 pound asparagus, any thickness, tough ends trimmed. About 1/4 cup fresh lemon juice. 1/4 cup lightly packed fresh mint leaves, chopped. 1/4 cup olive oil, preferably extra-virgin. Bring a small/medium pot of water to boil. Gently lower in eggs and reduce heat to a simmer. Boil for 8 1/2 minutes, then quickly transfer eggs to an ice-cold water ...
From smittenkitchen.com


ASPARAGUS, POACHED EGG AND PINE-NUT SALAD
Asparagus, Poached Egg and Pine-Nut Salad recipe: Try this Asparagus, Poached Egg and Pine-Nut Salad recipe, or contribute your own. ... Try this Asparagus, Poached Egg and Pine-Nut Salad recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; …
From bigoven.com


GRILLED ASPARAGUS, PROSCIUTTO, FRIED BREAD, AND POACHED EGG
2010-04-21 To poach the eggs, bring 6 to 8 inches of water to a boil in a large, deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer.
From leitesculinaria.com


ASPARAGUS, HAM, AND POACHED EGG SALAD RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


STEAMED ASPARAGUS AND EGG MIMOSA SALAD RECIPE | DELICIOUS ...
Test kitchen approved. Serves 4-6 as a starter. Hands-on time 30 min. Seasonal asparagus, crisp parma ham and soft eggs come together in this simple but elegant starter. Or, try pairing the asparagus with pasta, mint pesto and poached egg for a hearty lunch. Gluten-free recipes.
From deliciousmagazine.co.uk


Related Search