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😋 A delicious spring recipe
When spring rolls around, who doesn't dream of a delicious warm salad? The perfect combination of asparagus, avocado and poached egg. Enjoy at lunch or dinner, no headaches with this salad, loved even by those...who don't usually like salads :)
💙 Why you'll love this recipe
- It's very simple to make and really quick to prepare.
- It's made up ofingredients that are easy to use and easy to find.
- It's really tasty and will change your mind about salads.
✅ A recipe suitable for gluten intolerant/allergic people
None of the ingredients in this recipe contain gluten.
Cheeses are normally gluten-free, but highly processed dairy products may contain gluten. If you're in any doubt, always check the labels carefully.
🐹 Are there any vegan alternatives?
Veganizing this recipe couldn't be easier: you can replace the egg with the meat substitute of your choice (tofu, tempeh, seitan, etc.) or even with vegan egg substitutes (yes, they do exist!). Then simply replace the feta cheese with the vegan cheese of your choice, and you're ready to go.
🥑 Which avocado to choose?
Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
🥚Which egg to choose?
Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
💡Frequently Asked Questions
I advise you to eat it immediately after preparation, otherwise the egg will harden very quickly.
You can replace the green asparagus with more tender white ones. Be careful: you'll need to peel them with a vegetable peeler.
From April to June. Out of season, use frozen vegetables!
📖 Recette
Hot salad of grilled asparagus, avocado & poached egg
Ingredients
- 7-8 green asparagus
- 1 egg
- ½ avocado
- 2.12 ounces feta cheese
- ½ lemon
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon flax seeds
- 1 tablespoon olive oil
Instructions
- Wash your asparagus and cut off the stalks. In a frying pan with a drizzle of olive oil, sauté over medium-high heat for about ten minutes.
- Meanwhile, poach your egg: place in a pan of boiling water and cook for 2 min 30 to 3 minutes (tip: use a knife to create a swirl in the pan, and throw it in to keep the egg in a nice round shape).
- Once the asparagus is grilled, place it on a plate and add the thinly sliced avocado on top, the poached egg, the crumbled feta, a little lemon juice, a few coriander leaves and a handful of flax seeds.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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