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
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.
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.
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.
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.
Cook the egg for 4 mins and remove with a slotted spoon and lay on the plate with a paper napkin.
Core and slice avocado.
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.
Enjoy as a side or main breakfast dish.