Warm asparagus brunch salad

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Asparagus_Poached_Egg_Salad_

Serves 4


500g asparagus spears, trimmed

4 ripe tomatoes, halved

3 tbsp olive oil

Salt and black pepper

12 slices smoked pancetta or smoked streaky bacon

12 baby potatoes, halved

2 tbsp red wine vinegar

1 tsp honey

1 tsp Dijon mustard

100g rocket

4 eggs, poached


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Arrange the asparagus and tomato halves in a single layer on a rimmed baking tray. Drizzle over one tablespoon of the olive oil and season with salt and pepper.
  2. Roll each slice of pancetta up into a spiral and nestle these in amongst the vegetables. 
  3. Bake for 20 minutes until the tomatoes are soft and the pancetta is crisp.
  4. In the meantime, cook the potatoes in a pan of boiling salted water for 10 minutes or until fork-tender.
  5. In a jug, combine the remaining olive oil with the vinegar, honey, mustard and some salt and pepper. Whisk until well combined. Pour half of the dressing into a bowl and add the rocket. Toss to coat, then divide amongst serving plates.
  6. Drain the potatoes and allow to steam dry for 2-3 minutes. Gently toss them in the remaining dressing.
  7. Place the potatoes, asparagus and pancetta over the rocket. Top each portion with a poached egg and serve.

Per serving 579kcals, 19.5g fat (7.5g saturated), 47.8g carbs (10.5g sugars), 32.5g protein, 10g fibre, 1.044g sodium