Asparagus & Arugula Salad with Poached Eggs
Fresh asparagus and arugula create a super refreshing and powder-boost salad, and serve it with a poached egg on top, which adds extra protein and creamy texture into the salad. Don't want to waste the yummy juice, use a slice of crusty whole grain bread to soak it up, and also gives you extra fibre!
Yield
4 servingsPrep
15 minCook
8 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
trimmed |
|
| 2 ½ | tablespoons |
olive oil, extra-virgin
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
lemon
zest |
|
| 2 | tablespoons |
lemon juice
freshly squeezed |
|
| 2 | tablespoons |
shallots
finely chopped |
|
| ½ | teaspoon |
dry mustard
|
|
| 4 | large |
eggs
|
|
| 4 | tablespoons |
white vinegar
or rice vinegar |
|
| 7 | ounces |
arugula (roquette)
baby, 10 cups |
|
| ⅓ | cup |
Parmesan cheese
shaved or grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
trimmed |
|
| 38 | ml |
olive oil, extra-virgin
divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
lemon
zest |
|
| 3E+1 | ml |
lemon juice
freshly squeezed |
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 2.5 | ml |
dry mustard
|
|
| 4 | large |
eggs
|
|
| 6E+1 | ml |
white vinegar
or rice vinegar |
|
| 202.3 | ml/g |
arugula (roquette)
baby, 10 cups |
|
| 79 | ml |
Parmesan cheese
shaved or grated |
*
|
Directions
Preheat oven to 450°F.
Add asparagus, 2 teaspoons oil and ¼ teaspoon each salt and pepper in a large bowl, and toss until well mixed and coated.
Transfer to a large rimmed baking sheet in a evenly single layer.
Roast, stirring once or twice until very tender but still crispy, 16 to 18 minutes.
Meanwhile, whisk the remaining olive oil, salt and pepper to taste, lemon zest, lemon juice, shallot and dry mustard in the bowl.
Set aside 4 teaspoons of the dressing in a small bowl.
When the asparagus is done, set aside to let cool while you poach the eggs.
Break each egg into its own small bowl.
Bring a Dutch oven with 2 inches of water to a boil.
Pour in the vinegar.
Reduce to a gentle simmer.
Submerging the lip of each bowl into the simmering water, slowly pour in the eggs, one at a time.
Boil for 4 minutes for soft set, 5 to 6 minutes for medium set and 8 minutes for hard set.
With a slotted spoon, remove the eggs from water to a clean kitchen towel to let drain for 1 or 2 minutes.
Add arugula in the large bowl, and toss with remaining dressing until well coated.
Divide the salad among 4 plates.
Arrange asparagus and a poached egg on top of each plate and drizzle with 1 teaspoon of the reserved dressing.
Sprinkle some parmesan cheese on top.
Serve with crusted bread if desired.
