Potato Asparagus salad with a Poached Egg



A simple warm salad consisting of sautéed new potatoes, fresh in season English asparagus and a delicious runny poached egg. Served on a bed of rocket and watercress with shavings of Manchego. A quick, simple and healthy start to the week. #meatfreemondays

Par boil 800g of potatoes, drain and allow to cool. Heat 2tbsp of rapeseed oil in a sauté pan, add the potatoes and fry until golden and crisp. Roughly about 15-20 minutes. Half way through cooking add a sprig of rosemary and thyme.

Meanwhile blanch the asparagus for about 2-3 minutes, then shock in ice cold water to keep their crunch. Reserve until needed.

Crack the eggs into boiling water and poach for 3-4 minutes. Heat a knob of butter in a small saucepan, place in the asparagus and toss in the melted butter to heat through.

To plate the dish, place the potatoes in the centre of the dish and scatter over the watercress and rocket. layer the asparagus over the leaves then top with the poached egg. Scatter over shavings of Manchego, and garnish with parsley.