Roasted Asparagus Salad with Pan-fried Prawns and a Soft Poached Egg

Roasted asparagus topped with garlic sautéed tiger prawns and a soft-poached egg, finished with fresh chives.

Healthy Seafood High Protein Asparagus Low Carb Poached Egg

Estimated Nutrition

Calories

425.2

kcal / serving

425.2 kcal total

Carbs

8.6g

per serving

8.6 g total

Fat

32.4g

per serving

32.4 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

a dash

Dairy

unit

Egg

free-range

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

Chive

fresh, chopped, to serve

OilsFats

Olive Oil

divided

Seafood

Tiger Prawn

peeled, raw, thawed if frozen

Vegetables

bunch

Asparagus

trimmed

Method

Preheat the oven to 220°C.

Toss asparagus in an ovenproof dish with 15ml olive oil, salt, and pepper.

Roast asparagus for 8–10 minutes until tender and lightly charred.

Bring a pan of water to a boil, add vinegar, and create a whirlpool.

Crack the egg into the water and poach for 2–3 minutes.

Sauté garlic and prawns in the remaining oil for 2–3 minutes until pink.

Arrange asparagus on a plate and scatter prawns over it.

Drain the egg on kitchen paper and trim the edges.

Place the egg on top, season with pepper, and garnish with chives.