Asparagus Salad with Runny Poached Egg

• extra virgin olive oil↗1 ст. л. tbsp
• balsamic vinegar↗1 ст. л. tbsp
• cooked peeled beetroot200 г g

  (not in vinegar), cut into bite‑size pieces

• handful of mixed leaves2
• cucumber↗¼

  sliced into strips

• asparagus↗8

  trimmed

• large eggs↗2

Step-by-step instructions

1. 1

   In a small bowl, whisk together the olive oil and balsamic vinegar, mix well and add the sliced beetroot. Divide the leaves and cucumber onto two plates.

2. 2

   Blanch the asparagus in a pot of boiling water for 2 minutes, then drain and set aside. In a separate pot, crack the eggs, bring to a gentle simmer and poach for 3 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and pat dry with a paper towel.

3. 3

   Meanwhile, add the beetroot to the plates with the salad, drizzle with the dressing and toss lightly. Place the blanched asparagus and poached egg on each plate and serve immediately.