Name: Asparagus and spinach with poached egg and pecorino
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 340 gram asparagus, trimmed; 4 eggs; 200 gram baby spinach leaves, trimmed; 1/4 cup flaked pecorino; Dill lemon dressing; 1/4 cup mayonnaise; 1 tablespoon lemon juice; 1 tablespoon water; 2 tablespoon finely chopped fresh dill

Asparagus and spinach with poached egg and pecorino

Pecorino, the Italian word used to describe generic sheep-milk cheese, is generally specifically named after the region in which it was produced. A spicy variation of this cheese is pepato, where whole black peppercorns are added to the cheese when it's being made, before ageing; using pepato in this salad would add just a complementary note of piquancy.

Ingredients

340 gram asparagus, trimmed

4 eggs

200 gram baby spinach leaves, trimmed

1/4 cup flaked pecorino

Dill lemon dressing

1/4 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon water

2 tablespoon finely chopped fresh dill

Method

Asparagus and spinach with poached egg and pecorino

1.Make dressing.

2.Cook asparagus in batches, on heated oiled grill plate (or grill or barbecue); chop coarsely.

3.Poach eggs; drain.

4.Divide spinach and asparagus among serving plates; top with an egg and a quarter of the cheese then drizzle spinach and asparagus with dressing.

Dill lemon dressing

5.Combine ingredients in screw-top jar; shake well.

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Ingredients

Method

Asparagus and spinach with poached egg and pecorino

Dill lemon dressing

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