Name: Asparagus and Poached Egg Salad with Burrata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 tbsp (15 ml) white vinegar; 4 to 6 eggs; 1 ½ lb (675 g) asparagus, trimmed; 2 cups (60 g) watercress; ½ lb (250 g) burrata cheese (or fresh mozzarella), torn into large pieces; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) white vinegar

4 to 6 eggs

1 ½ lb (675 g) asparagus, trimmed

2 cups (60 g) watercress

½ lb (250 g) burrata cheese (or fresh mozzarella), torn into large pieces

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

Asparagus and Poached Egg Salad with Burrata

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Note from Ricardo

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RICARDO Non-stick Baking Sheet