Rocket Salad with Fried Eggs and Asparagus
Set a steamer basket over simmering water in a medium saucepan. Put the
asparagus in the steamer basket and cook, covered, until just tender, about 5
minutes. Let cool.
Heat the olive oil in a large nonstick frying pan over medium heat. Add the eggs
and fry until set, about 3 minutes. In a large bowl, toss the rocket with 3
tablespoons of the vinaigrette. Divide the rocket among 4 plates. Top each plate
with the asparagus and an egg. Drizzle with the remaining vinaigrette. Sprinkle
with the cheese, some chives (if using), and pepper to taste. Serve each salad
with a slice of toast.
Yep, that’s prosciutto on that salad—which isn’t part of the 21-Day Plan. (It’s
not terrible for you in moderation—it even has a little iron—but it’s a bit high in
sodium.) I wanted you to see one example of how you can dress up these dishes
when your three weeks are over. Just add one ingredient, and bam: It’s a totally
different meal. Culinary creativity!
SERVES 4
225 g asparagus, trimmed
1 tablespoon olive oil
4 large eggs
160 g baby rocket
60 ml Chive Vinaigrette
50 g shaved Parmesan cheese
Chopped fresh chives, for garnish (optional)
Freshly ground black pepper
4 slices wholegrain bread, toasted
(BEFORE VINAIGRETTE) 275 CAL, 15 G FAT (5 G SATURATED), 18 G
PROTEIN, 17 G CARB, 5 G SUGAR, 4 G FIBRE, 432 MG SODIUM PER