Recipe - Asparagus Poached Egg And Pine-Nut Salad

One half pound Mediumthick asparagus
1 One half ounce Pine nuts
2 Eggs; poached
Handful rocket
2 sl Parma ham
1 ounce Parmesan cheese; thinly
cut or sliced up
Dressing:
3 tablespoon Olive oil
One half tablespoon Balsamic or sherry vinegar
Salt and pepper

Trim off the woody ends of the asparagus. Cut off the top inch of the
stalks and cut the rest into inch length. Drop the shorter bits into salted
boiling water, simmer for two minutes, then add the tips. Cook for a
further 2/3 minutes, then drain, run under the cold tap, and drain again
thoroughly. Dryfry the pine nuts in a heavy pan over a high heat. Whisk
the oil into the vinegar and season.

Just before serving, poach the eggs. Toss the rocket and asparagus in just
enough of the dressing to coat evenly. Arrange on two plates. Drape a slice
of parma ham over each, scatter with pine nuts, nestle a poached egg on top
and strew with flakes of parmesan.
Posted to EATL Digest 11 Aug 96

Date: Mon, 12 Aug 1996 17:13:02 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : A fresh tasting spring salad for a first course, or a light lunch.
Measurements converted by E.