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20 minutes

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Asparagus recipes

Asparagus-and fennel salad with pancetta and poached egg

30 minutes

Asparagus-and fennel salad with pancetta and poached egg

Name: Dill-marinated calamari salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: calamari, thinly sliced 300g,Dill, to garnish (optional) ,For the marinade: ,lemon juice 1⁄3 cup,olive oil 1⁄3 cup,buttermilk 1⁄3 cup,garlic cloves, crushed 2,dill, chopped 3T,Sea salt and freshly ground pepper, to taste ,For the salad: ,fennel bulb, thinly sliced 1,celery sticks, peeled 2,mini asparagus tips 100g,extra fine green beans 100g,baby butter lettuce 1 - 2 100 g sachets,Olive oil, for dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

8 pancetta slices
1 t white distilled vinegar
4 free-range eggs
170 g green asparagus
170 g white asparagus
1 fennel bulb
15 g Woolworths baby pea shoots
1 sourdough bread small loaf

For the dressing, whisk:

2 T Dijon mustard
4 T extra virgin olive oil
2 T white wine vinegar
2 t maple syrup
Salt, to taste

Method

Preheat the grill.

Grill the pancetta for 4–5 minutes, or until crisp.

Bring a saucepan of water to a gentle simmer. Add the vinegar, then stir the water to create a vortex. Crack 1 egg into the water and poach for 4 minutes, or until the white is cooked and the yolk is runny. Repeat with the remaining eggs.

Bring a large saucepan of salted water to the boil. Blanch the asparagus in the water for 1 minute.

Using a mandolin or a vegetable peeler, shave thin ribbons of fennel and place in iced water.

Place the asparagus, fennel, poached eggs, pancetta and pea shoots on a large serving dish and drizzle over the Dijon dressing. Serve with slices of sourdough bread.

This is a test recipe

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Asparagus-and fennel salad with pancetta and poached egg

Asparagus-and fennel salad with pancetta and poached egg

Ingredients

Method