Asparagus salad with a runny poached egg

Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.

Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.

Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.