INGREDIENTS

INSTRUCTIONS

Trim off the woody ends of the asparagus. Cut off the top inch of the
stalks and cut the rest into inch length. Drop the shorter bits into
salted boiling water, simmer for two minutes, then add the tips. Cook
for a further 2/3 minutes, then drain, run under the cold tap, and
drain again thoroughly. Dry-fry the pine nuts in a heavy pan over a
high heat. Whisk the oil into the vinegar and season.  Just before
serving, poach the eggs. Toss the rocket and asparagus in  just enough
of the dressing to coat evenly. Arrange on two plates.  Drape a slice
of parma ham over each, scatter with pine nuts, nestle  a poached egg
on top and strew with flakes of parmesan. Posted to  EAT-L Digest 11
Aug 96  Date:    Mon, 12 Aug 1996 17:13:02 EDT  From:    erika
metzieder <100627.3022@COMPUSERVE.COM> NOTES : A fresh  tasting spring
salad for a first course, or a light lunch.  Measurements converted by
E.

A Message from our Provider:

“Love – a gift from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 400
Calories From Fat: 338
Total Fat: 39g
Cholesterol: 12.5mg
Sodium: 539.6mg
Potassium: 339.9mg
Carbohydrates: 6.2g
Fiber: 1.9g
Sugar: <1g
Protein: 10.4g