Green Asparagus & Hazelnut Salad with Poached Egg
Serves 4
Salad:
   1 sheet puff pastry, quartered
   4 eggs
   Dash of white vinegar
   12 asparagus spears, woody parts removed
   1 small carrot, diced very small
   2 tbsp roasted hazelnuts, skin removed and crushed
Green Asparagus & Hazelnut Salad with Poached Egg
   8 cherry tomatoes, halved
   1 cup rocket
Dressing:
   Zest of half a lemon
   2 tbsp raspberry vinegar
   2 tbsp olive oil
   1 tbsp tarragon, chopped
   Salt and pepper
   1 tbsp fresh or frozen raspberries

To make the salad, place puff pastry quarters on a tray lined with baking paper and bake in a preheated oven at 160 deg C until golden brown. Remove and cool.
   Next poach the eggs by filling a small saucepan with water that is about two-thirds full.
   Add a dash of white vinegar and bring water to the boil then turn the heat down to a simmer. (The vinegar coagulates the egg white, turning it into a perfectly poached egg).
   Crack the eggs into a cup and carefully lower or drop the eggs into the centre of the saucepan.
   Wait until the egg white is cooked and is no longer transparent. Remove with a slotted spoon and place on a tea towel to remove any excess water. Keep warm.
   Return the same water to the boil, turn off the heat, lower the asparagus into the water to steam for one minute, then remove, drain and keep warm.
   To make the dressing, combine the lemon zest, vinegar, olive oil, tarragon, salt and pepper.
   To serve, split the puff pastry quarters into half and place the bottom half onto a plate.
   In a small bowl, combine the carrot, hazelnuts, tomatoes and rocket with half a tablespoon of the dressing.
   Divide the salad into four and fill the pastry halves. Next, top the salad with three asparagus spears and a poached egg.
   Drizzle with the remaining dressing and garnish with the raspberries and ground black pepper. The top of the pastry case is then placed on the side of the salad.
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