Ingredients
Method
1.Cook asparagus, in batches, on heated oiled grill plate (or grill or barbecue); chop coarsely.
2.Half-fill a large shallow frying pan with water; bring to the boil. One at a time, break eggs into cup and slide into pan. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. One at a time, remove eggs, using slotted spoon, and place on absorbent-paper-lined saucer to blot poaching liquid.
3.To make the dill dressing: Place ingredients for dill lemon dressing in screw-top jar; shake well.
4.Divide spinach and asparagus among serving plates; top with an egg and a quarter of the cheese then drizzle spinach and asparagus with dressing.
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