Students

French-ify your food

To celebrate Bastille Day, Chef Jason Ford presents 'asperges saupoudrées d'avocat et d'oeufs pochés'.

14 Jul 2017

Translated that’s ‘asparagus salad with avocado and poached egg’ – a delicious, light meal you can enjoy for breakfast, lunch or dinner!

Asparagus salad with avocado and poached egg

Serves 2

Ingredients

  • 12 asparagus spears
  • 1 avocado, diced
  • ½ red onion, finely sliced
  • 30g rocket lettuce
  • 20g roasted capsicum, strips
  • 2 eggs, poached
  • 2 tbsp parmesan cheese, grated
  • 4 tbsp extra virgin olive oil
  • 1 tbsp vinegar
  • salt & pepper, to taste

Method

  1. In a frypan, Sautee asparagus spears in olive oil.
  2. Place asparagus, rocket, capsicum and avocado in a bowl and dress with olive oil and vinegar.
  3. Place salad on a plate, top with warm poached egg.
  4. Sprinkle on some grated parmesan cheese and serve immediately.

For more information about hospitality and cookery courses available at TAFE Queensland visit www.tafeqld.edu.au.

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