Hooray for experimental cooking. This dish was one of those I’ll-throw-something-together dishes that happened to work. The idea for it grew out of the fried egg and asparagus I had at Locanda Locatelli and a recipe I could only vaguely remember that I read a while ago (It has since come back to me in Mindy Fox’s The Perfectly Tossed Salad)
It’s really good as a light supper, or, without the egg. an accompaniment to something much meatier, like burgers, a barbecue or a roast.
Serves 2 as a light supper (You might want to monkey with the quantities to get what suits you best)
300g of rocket
300g of spinach
300g butternut squash, diced
3tbsp olive oil
2 cloves of garlic, finely chopped
2 eggs for frying
8-12 spears of asparagus, halved down the middle
A dash of balsamic vinegar
Put th oven on at 180 and roast the squash for about 10-15 minutes or until soft. You can also do this in the pan as all you need is to get the squash soft.
Put a pan on medium heat and add the asparagus stalks, keep the spear ends aside for now. Fry the stalks until they just start to soften and then add the spear ends, they cook quicker and this way you can make sure it all finishes cooking at the same time.
Toss the spinach, rocket, asparagus and squash together
Gently fry the garlic in the oil left in the pan. When its given up it’s flavour add it to the rest of the ingredients and toss well.
Fry the eggs over easy or sunny side up but make sure you keep the yolk runny. Plonk them on top of the tossed salad and serve immediately.
Things I’ve found
Nicely cooked asparagus and runny egg yolk are a marriage made in heaven.
The egg is a big protein addition to make it a supper. The dish does just as well without it.