Asparagus with Kale Pesto and Poached Egg


For the Kale Pesto

  • 2 1/2 cups kale leaves (packed & stems removed)
  • 1/2 cup toasted walnuts
  • 5 garlic cloves, chopped
  • 3-4 tablespoons nutritional yeast OR grated parmesan cheese
  • 6 tablespoons extra virgin olive oil
  • 1 small lime, juiced
  • 1/4- 1/2 teaspoon kosher salt

For the Asparagus

  • 10 asparagus stalks
  • 1 avocado, sliced
  • 1 egg, to poach
  • 3 tbsp Kale Pesto
  • Pinch of sea salt to sprinkle on top


Step 1

To make the pesto: Place the kale leaves, walnuts, garlic, lime and juice, salt, pepper and nutritional yeast/parmesan in a food processor. Blend into a paste.

Step 2

With the processor on, slowly drizzle in the olive oil, scraping down the sides as you go, until you have a thick consistency. Taste for salt and acidity, adding more salt and lime juice if needed.

Step 3

Bring water to a boil in a medium pot with salt and add asparagus for 2 mins, remove and then shock in an ice bath.

Step 4

Use same water to poach the egg - swirl the water with a spoon to create a vortex and drop the egg gently in the centre.

Step 5

Cook the egg for 4 mins and remove with a slotted spoon and lay on the plate with a paper napkin.

Step 6

Core and slice avocado.

Step 7

Layer asparagus on a plate and lay sliced avocados and egg on it, drizzle a generous amount of pesto and sprinkle some sea salt to finish.

Step 8

Enjoy as a side or main breakfast dish.