Grilled romaine asparagus salad

Name: grilled romaine asparagus salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 el traditional olive oil; 1 el lemon juice; toe garlic; 2 head baby cream lettuce; 700 g fresh green asparagus; 2 el White wine vinegar; 4 medium sized egg; 50 g Parmigiano Reggiano

Grilled romaine asparagus salad with Parmesan cheese and a poached egg.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Mix the oil with the lemon juice, press the garlic above it and season the dressing with salt and pepper.
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.
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.
Meanwhile, bring a layer of 6 cm of water to a boil in a small pan. Add the vinegar.
Make a vortex with a spoon, break 1 egg and let it gently slide into the chamber. Cook (poach) in 3 minutes.
Scoop out of the pan with a slotted spoon and drain on kitchen paper. Repeat with the rest of the eggs.
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! .