Warm Asparagus And Egg Salad With Lime Dressing

• 1 lb asparagus, trimmed and halved
• 1/2 cup coarsely chopped toasted walnuts
• 1/2 cup coarsely grated Parmesan cheese
• 8 oz yellow grape tomatoes, halved
• 8 None eggs
• 1 None baguette, thinly sliced
• None None FOR THE LIME DRESSING
• 1/4 cup olive oil
• 2 tsp finely grated lime peel
• 1 tbsp lime juice
• 1 clove garlic, crushed
• 2 tsp finely chopped fresh dill

1. For the lime dressing, whisk all ingredients in a medium bowl. Set aside.
2. Boil, steam or microwave the asparagus until tender, then drain. Combine the asparagus, nuts, cheese, tomato and dressing in a medium bowl. Divide the asparagus mixture among serving plates.
3. Half-fill a large skillet with water and bring to a boil. One at a time, break the eggs into a cup and slide into the pan. When all eggs are in the pan, return the water to a boil. Cover the pan, turn off the heat and let stand for about 4 mins or until a light film of egg white sets over the yolks. One at a time, remove the eggs, using a slotted spoon, and place on paper towels to blot the poaching liquid.
4. Meanwhile, toast the bread. Top the salad with eggs and serve with toast.

walnuts, parmesan cheese, yellow grape tomatoes, eggs, baguette, lime dressing, olive oil, lime peel, lime juice, clove garlic, dill

Taken from recipes-plus.com/api/v2.0/recipes/32748 (may not work)