Salad with asparagus, radishes and a poached egg

1. pour boiling water over the semolina. Cook it in salted water covered for 15 minutes. Then turn off the heat and leave it covered for 10 minutes.

2) Slice the radishes, dice the onion, peel and dice the avocado, drizzle with lemon juice, season with salt and pepper.

3. in a pot boil water, salt. Break off the hard ends of the asparagus. Cut into pieces of about 2 cm, leave the heads whole. In the boiling water, put the cut stalks and heads of asparagus, cook for 3-4 minutes, take out with a straining spoon, pour over ice water and drain.

4. in the same pot or another, bring the water to a boil again. When the water starts to bubble, turn off the heat for a minute until the boiling water settles down. Turn on medium gas, add salt and vinegar. Crack an egg into a cup, and use a spoon to create a swirl in the water. Remove the spoon from the pot and from the lowest height pour the egg into the boiling water. After a while the egg will be enveloped in white, let it boil for 2-3 minutes. Take it out with a straining spoon and drain it on a towel.

5. mix the vegetables and semolina in a large bowl, drizzle with 1 teaspoon of lemon juice and 2 tablespoons of olive oil. Season with salt and pepper. Place an egg on top of the salad and cut it so that extra yolk juice is formed to coat the semolina.