It is common knowledge that strange cravings are the preserve of pregnant women. You don't need to be pregnant to want to a few things at the same time. There are two kinds of dishes which you may prepare in this situation: salads and baked goods. You may prepare surprising and yummy meals with products which seemingly don't go together. Try to experiment and maybe you will create something special. At worst you will make a dish "with an interesting taste" (this is what we call less successful culinary experiments in my family).

Today I mixed fresh spinach leaves and green asparagus spears with fruit: juicy pomegranate and sweet blueberries. Add poached egg or pieces of hard-boiled egg if you want to make a more filling dish. This salad is an excellent proposal for a light dinner on a hot summer day.

Ingredients (for 2 people)
2 fistfuls of spinach
a bunch of green asparagus spears (about 12 pieces)
half a pomegranate
two fistfuls of blueberries
4 eggs
salt and pepper
dip:
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of honey
1 tablespoon of water

Clean the asparagus spears, remove the lignified parts and boil for 5-7 minutes in lightly salted water. Drain them and leave for a while. Clean the spinach and remove the thick stems. Arrange the spinach and asparagus spears on a plate. Mix the ingredients of the dip and sprinkle the spinach and asparagus spears with it. Add the pomegranate segments and blueberries.
Put the raw egg into a small bowl. Boil some water with two tablespoons of vinegar. Make a whirlpool in the water by stirring vigorously and put the egg in the middle of it. Boil on a low heat until the egg white is congealed (about 2-3 minutes). Take the egg out of the water and add it to the salads. Spice it up with salt and pepper. Serve at once.

Enjoy your meal!

Try also
Spring asparagus breakfast
A spring salad with asparagus
Asparagus once again – pizza with asparagus spears and salami