280kcal
18gprotein
10 minprep
10 mincook
2servings
Medium
Tender asparagus with soft poached eggs, Parmesan shavings, and a lemon vinaigrette. An elegant, light lunch that's ready in 20 minutes.
vegetarianlow-carbgluten-free
Ingredients
- 2 bunches asparagus, trimmed
- 4 eggs
- 30g Parmesan, shaved
- 3 cups mixed leaves
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp Dijon mustard
- Salt and pepper
Method
- 1
Blanch asparagus 3–4 min, drain.
- 2
Poach eggs 3–4 min in simmering water.
- 3
Whisk olive oil, lemon juice, and mustard.
- 4
Arrange leaves and asparagus.
- 5
Top with poached eggs and Parmesan.
- 6
Drizzle with dressing.
Tip: Asparagus is one of the best dietary sources of folate and contains inulin, a prebiotic fibre that feeds beneficial gut bacteria.
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