Here’s another delicious dish from Cooking Light, modified to make it a little cheaper! Instead of all asparagus, I used spinach in the mix. The poached egg was the perfect contributor to the salad! This made enough for two people but it’s easy to make it for a potluck or family dinner!
2 cups spinach
4 to 5 asparagus spears
1/2 cup shredded Parmesan cheese
2 tbs white vinegar
1 1/2 tsp walnut oil
2 tbs sherry vinegar
2 tbs olive oil
pepper – to taste
4 cloves garlic – chopped
6 to 8 cup water
Start by shaving your asparagus spears with a potato peeler. Add those to a large bowl along with your spinach leaves.
In a large skillet, heat the water and white vinegar to an easy boil. In small bowls or a custard dishes, break each egg and carefully pour into the boiling water. Cook for 2 to 3 minutes, or until desired doneness. I found the eggs were better runny in the center to add to the dressing for the salad. Remove from the pan with a slotted spoon.
In a separate bowl, add the sherry vinegar, walnut oil, olive oil, garlic and pepper. Whisk. Add this to the bowl of spinach and asparagus and toss to coat. Plate your salads and add two eggs to each. Top with Parmesan cheese! When eating break the yolks and mix into the salad, because that makes it great! Have a nice glass of cab sauv with this one!