Try this Asparagus, Poached Egg and Pine-Nut Salad recipe, or contribute your own.
Suggest a better descriptionTrim off the woody ends of the asparagus. Cut off the top inch of the stalks and cut the rest into inch length. Drop the shorter bits into salted boiling water, simmer for two minutes, then add the tips. Cook for a further 2/3 minutes, then drain, run under the cold tap, and drain again thoroughly.
Dry-fry the pine nuts in a heavy pan over a high heat. Whisk the oil into the vinegar and season. Just before serving, poach the eggs. Toss the rocket and asparagus in just enough of the dressing to coat evenly. Arrange on two plates. Drape a slice of parma ham over each, scatter with pine nuts, nestle a poached egg on top and strew with flakes of parmesan. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 17:13:02 EDT From: erika metzieder <100627.3022&at;COMPUSERVE.COM> NOTES : A fresh tasting spring salad for a first course, or a light lunch. Measurements converted by E.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 768 | ||
Calories from Fat: 176 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.6g | 26 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 78mg | 3 % | |
Potassium 130mg | 3 % | |
Total Carbohydrate 152.8g | 45 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 152g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 768
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