Asparagus And Spinach With Poached Egg And Pecorino - cooking recipe

Ingredients

12.5 oz asparagus, trimmed
4 None large eggs, poached
7 oz baby spinach, trimmed
1 oz pecorino cheese, shaved
None None Dill Lemon Dressing
1/4 cup mayonnaise
1 tbsp lemon juice
2 tbsp finely chopped fresh dill

Preparation

Oil a grill pan or large frying pan over medium-high heat. Cook asparagus, in batches, until just tender then chop coarsely.
Distribute asparagus, poached eggs and spinach between serving plates. Top with cheese. Season.
Whisk together mayonnaise, lemon juice, dill and 1 tbsp water. Drizzle over salad to serve.