Spring Pea Crostini With Poached Eggs Shaved Asparagus Salad Recipes

ASPARAGUS SALAD WITH A RUNNY POACHED EGG

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.

SHAVED ASPARAGUS SALAD

Steps:

• Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
• To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.

SPRING ASPARAGUS

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

ROASTED ASPARAGUS SALAD WITH POACHED EGGS

Steps:

• Preheat oven to 400°F. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.
• Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.
• To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture. Top each portion with a poached egg and shaved parmesan.
• (Per Serving)
• Calories: 253
• Saturated Fat: 5g
• Unsaturated Fat: 9.6g
• Cholesterol: 224mg
• Carbohydrates: 12g
• Protein: 14.4g
• Sodium: 778mg
• Fiber: 2.3g

SPRING PEA CROSTINI WITH POACHED EGGS & SHAVED ASPARAGUS SALAD

Steps:

• For the Crostini: Place a small sauté pan over medium heat. When the pan is hot, add 2 tablespoons of olive oil followed by the garlic, shallot, chili flakes and a pinch of salt. Cook, stirring occasionally until they become fragrant (about 3 minutes). 2 In the meantime, add the peas to the base of a food processor. Add the shallot/garlic mixture along with the water and sherry vinegar. Puree until almost smooth then add 3 tablespoons of olive oil. Continue to puree until smooth. Add the pea mixture to a large mixing bowl along with the feta and mint. Season with salt and pepper to taste. Set aside. 3 For the Poached Eggs: Bring a large pot of water to a simmer and add 2 tablespoons of light-colored vinegar. Crack the eggs into separate small bowls. Turn the heat to low so that the water stops bubbling. Then, vigorously stir the water with a spoon. Immediately drop the eggs into the center. (Because of the funnel effect of the water, the egg whites will wrap around themselves.) Cook without moving the eggs until the whites are set (about 4 minutes). 4 Serve a spoonful of the pea puree on a piece of grilled bread and top with shaved radish. Add a poached egg to each piece of toast then drizzle with olive oil and top with some flakey salt. Serve alongside a shaved asparagus salad. 5 For the Asparagus Salad: Shave the asparagus with a vegetable peeler lengthwise into a large bowl. Shave the Pecorino Romano cheese with a vegetable peeler as well and add it to the bowl. Add a pinch of salt and gently toss together. Set aside. 6 In a separate bowl, whisk together the orange zest, juice, vinegar and olive oil. Add the dressing to the asparagus and let stand for about 5 minutes, until the asparagus is slightly wilted. 7 Toss the asparagus mixture with the citrus segments, herbs and hazelnuts.