Warm Asparagus And Egg Salad With Lime Dressing - cooking recipe

Ingredients

1 lb asparagus, trimmed and halved
1/2 cup coarsely chopped toasted walnuts
1/2 cup coarsely grated Parmesan cheese
8 oz yellow grape tomatoes, halved
8 None eggs
1 None baguette, thinly sliced
None None FOR THE LIME DRESSING
1/4 cup olive oil
2 tsp finely grated lime peel
1 tbsp lime juice
1 clove garlic, crushed
2 tsp finely chopped fresh dill

Preparation

For the lime dressing, whisk all ingredients in a medium bowl. Set aside.
Boil, steam or microwave the asparagus until tender, then drain. Combine the asparagus, nuts, cheese, tomato and dressing in a medium bowl. Divide the asparagus mixture among serving plates.
Half-fill a large skillet with water and bring to a boil. One at a time, break the eggs into a cup and slide into the pan. When all eggs are in the pan, return the water to a boil. Cover the pan, turn off the heat and let stand for about 4 mins or until a light film of egg white sets over the yolks. One at a time, remove the eggs, using a slotted spoon, and place on paper towels to blot the poaching liquid.
Meanwhile, toast the bread. Top the salad with eggs and serve with toast.