Home Recipes Asparagus-Buckwheat Salad with Roasted Pistachios and Poached Egg

Asparagus-Buckwheat Salad with Roasted Pistachios and Poached Egg

This Asparagus-Buckwheat Salad with Roasted Pistachios and Poached Egg is a delightful vegetarian option that pairs the nutty flavor of buckwheat with fresh asparagus, enriched with the crunchiness of roasted American Pistachios. A gently poached egg on top adds a creamy texture, making this salad a satisfying meal that’s as nutritious as it is flavorful.

Featuring American Pistachios.

Ingredients

100 g	buckwheat
250 g	green asparagus
1 tbsp	olive oil
1 handful	roasted and salted pistachios, shelled
1 handful	mixed greens
2	eggs
20 g	Parmesan
	For the dressing:
½	orange
20 ml	peanut oil
1 tsp	Dijon mustard
1 tbsp	honey
	Salt and pepper to taste

Step 1
Squeeze orange and add juice and all the other ingredients into a glass jar and mix well.
Step 2
Wash buckwheat and cook in salt water for about 15 minutes. Drain and put aside. Add the dressing to buckwheat while still warm.
Step 3
Cut off the tough parts of bottom of the asparagus and discard. Then cut the rest into small pieces, setting the tops aside. Heat olive oil in pan and cook asparagus pieces for 5 minutes, then add the tops and cook for another 3-5 minutes.
Step 4
Roughly chop the pistachios. Wash and dry the salad. Put all ingredients except eggs and Parmesan into a bowl. Mix and arrange on two plates.
Step 5
Poach the eggs and grate Parmesan into rough pieces, then arrange on top of each salad plate and serve.

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Asparagus-Buckwheat Salad with Roasted Pistachios and Poached Egg

Ingredients

For the dressing:

Step 1

Step 2

Step 3

Step 4

Step 5

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