Warm Potato Salad with Asparagus and Poached Egg

A warm vegetarian salad featuring creamy mustard potatoes, charred asparagus, and a perfectly poached free-range egg.

Vegetarian Asparagus Potato Warm Salad Poached Egg

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

32.4g

per serving

32.4 g total

Fat

68.2g

per serving

68.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dairy

piece

free-range

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped and fresh

OilsFats

Olive Oil

used for frying onion

Olive Oil

for drizzling

Vegetables

0.5

unit

Onion

finely sliced

150

New Potatoes

cooked and sliced

stalk

Asparagus

trimmed

Method

Simmer mustard and cream for 3 minutes before whisking in butter and seasoning.

Stir the potatoes and chives into the cream mixture.

Griddle drizzled asparagus for 4 minutes until charred.

Fry the onion in 15ml of olive oil until soft.

Poach the egg in boiling water for 4 minutes and drain.

Plate the potato salad topped with asparagus and the poached egg.