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Archive of BBC Food Recipes

Roasted asparagus salad with pan-fried prawns and a soft poached egg

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the asparagus into an ovenproof dish with half of the olive oil and season, to taste, with salt and freshly ground black pepper. Stir well, then place into the oven and roast for 8-10 minutes, or until just tender and lightly charred.

  3. Meanwhile, bring a large pan of water to a rolling boil and add the vinegar. Swirl the water to make a whirlpool, then crack in the egg. Poach for 2-3 minutes, until just set.

  4. Heat the remaining olive oil in a frying pan and add the garlic and prawns. Fry gently for 2-3 minutes until the prawns have turned pink and are cooked through. Season, to taste, with salt and freshly ground black pepper.

  5. To serve, place the roasted asparagus onto a warmed plate and scatter the prawns over the top.

  6. Remove the poached egg from the water and drain briefly on kitchen paper. Trim off any ragged edges.

  7. Place the egg on top, season with freshly ground black pepper and sprinkle with chives.

Ingredients

  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • dash white wine vinegar
  • 1 free-range egg
  • 1 garlic clove, finely chopped
  • 70g/2½oz peeled raw tiger prawns, thawed if frozen
  • 1 tsp chopped fresh chives, to serve

Shopping List

Roasted asparagus salad with pan-fried prawns and a soft poached egg

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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