Poached Egg and Asparagus Salad with Anchovy and Mustard Dressing

Ingredients

• 400 g asparagus spears
• 4 eggs
• 50 g tinned anchovy fillets
• 2 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• 2 little gem lettuces
• 1 clove garlic

Method

1. 1

   Snap the woody ends off asparagus. Blanch in boiling salted water for 2–3 minutes until just tender. Drain and refresh under cold water.

2. 2

   Mash 4 anchovy fillets to a paste, then whisk with Dijon mustard, garlic (crushed), 2 tbsp white wine vinegar and olive oil to make a punchy dressing.

3. 3

   Bring a wide pan of water to a gentle simmer and add remaining white wine vinegar. Crack each egg into a cup and gently slide into the water. Poach for 3–4 minutes until whites are set but yolks are runny.

4. 4

   Separate lettuce leaves and arrange on four plates. Top with asparagus and lay remaining anchovy fillets across.

5. 5

   Lift poached eggs out with a slotted spoon, blot on kitchen paper, and place one on each salad.

6. 6

   Spoon dressing generously over each plate and serve at once.