Description
This fresh and colorful spring salad combines crisp asparagus, sweet peas, creamy goats curd, and a perfectly poached egg, topped with shavings of hard aged Italian cheese.
Ingredients
Units
- 1 dozen fresh asparagus spears
- 250 grams sweet peas
- 100 grams goats curd
- 2 poached eggs
- 50 grams hard aged Italian cheese (such as parmesan or ricotta salata), shaved
Instructions
- Trim the asparagus spears and blanch them in boiling water for 2-3 minutes until tender-crisp.
- Blanch the sweet peas in boiling water for 1-2 minutes until bright green and tender.
- Arrange the asparagus and peas on a serving platter.
- Dollop the goats curd over the vegetables.
- Top with poached eggs and shaved cheese.
- Season with salt and pepper to taste.
Notes
Serve this salad with a crisp dry white wine like Semillon or a dry Riesling. For a variation, try using ricotta salata instead of parmesan. The salad is best enjoyed fresh but can be prepared in advance by cooking the asparagus and peas, then assembling just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15
- Cholesterol: 210 mg