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Andrea Cushman
Grilled romaine asparagus salad
Grilled romaine asparagus salad with Parmesan cheese and a poached egg.
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Ingredients
Directions
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Mix the oil with the lemon juice, press the garlic above it and season the dressing with salt and pepper.
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Heat the grill pan. Cut lettuce lengthwise in quarters and brush the cutting edges with the oil. Gril the heads on the cutting edges 2 min. Per side.
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Remove 2 cm from the bottom of the asparagus and brush the asparagus with the rest of the oil. Grill the asparagus 6 min. Regularly.
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Meanwhile, bring a layer of 6 cm of water to a boil in a small pan. Add the vinegar.
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Make a vortex with a spoon, break 1 egg and let it gently slide into the chamber. Cook (poach) in 3 minutes.
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Scoop out of the pan with a slotted spoon and drain on kitchen paper. Repeat with the rest of the eggs.
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Divide the lettuce and asparagus on a dish and drizzle with the dressing. Place the poached eggs on top and grate the cheese above it. Yummy! .
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Nutrition
360Calories
Sodium7% DV170mg
Fat48% DV31g
Protein26% DV13g
Carbs2% DV5g
Fiber12% DV3g
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